Double Chocolate Macaroons

This recipe comes from the recipe book: "Totally Chocolate Cookbook" by Helene Siegel & Karen Gillingham

Here's what you need:

• 1/4 cup cocoa
• 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 2 eggs
• 3/4 cup sugar
• 2 Tbsp. butter, melted
• 2 1/2 cups flaked coconut
• 1 cup semi-sweet chocolate chips, melted

Preheat your oven to 325 degrees. Line a baking sheet with parchment paper or lightly grease it. 

Sift the cocoa, flour and baking soda into a small bowl. Set aside. 

In a medium bowl beat 2 eggs until foamy. Gradually beat in the sugar and continue beating until it thickens and turns lemon colored. Blend in your melted butter and then stir in your flour mixture. Fold in the coconut flakes. 

Drop by teaspoonfuls, about 2 inches apart and bake for 15 minutes in your preheated oven. Remove from oven and allow to set for a few minutes. 

Transfer to a cooling rack and allow to cool completely. 

While the cookies are baking, melt your chocolate chips in a double boiler or in the microwave. Once the cookies are completely cooled, holding them by the edge, dip halfway into the melted chocolate. Set them, right side up, on a cookie sheet lined with wax paper and refrigerate or freeze for a few minutes until the chocolate is set. Store, covered, in the refrigerator for up to 5 days. Makes about 30 cookies. 

**NOTES: Link to purchase the "Totally Chocolate Cookbook" on Amazon: https://amzn.to/4g5nBul

(The Amazon links to the cookbook are affiliate links which means, at no extra cost to you, I may earn a small commission on purchases made using the links above.)