I think after making these cookies, I'm officially instituting that rule in our house. This small batch cocoa rouge macaroon recipe makes 6 cookies. Of course, immediately after taking these pictures, I promptly ate two of them.
Here was my mistake...I ate two of the six, and the boys were not home. It took EVERY OUNCE of my willpower not to eat the other 4 while they were gone. Eating just one more would leave an odd number, and if I ate two more, they would never believe that the recipe only made 3 cookies.
Somehow, I managed to leave the other 4 alone. Wonder Woman has her invisible jet. That day, I had willpower of steel. (And, by resisting those cookies, probably abs of steel, too. I'm so glad you can't actually SEE my abs right now.)
Anyway. The cookies. These are dark, rich, chewy, soft, chocolatey, coconut macaroons. (Not to be confused with macarons.) Think: fudgy brownies loaded with sweetened coconut.
They're made with this Cocoa Rouge cocoa powder from Guittard...I found it right in my grocery store...but any Dutch-process cocoa will do.
Cocoa Rouge Macaroons
{makes 6}1/2 cup Cocoa Rouge cocoa powder (or any Dutch-process cocoa)
1 cup powdered sugar
pinch kosher salt
2 egg whites
1 teaspoon vanilla
1 cup flaked, sweetened coconut
Line a cookie sheet with parchment paper. Preheat oven to 350.
In a bowl of an electric mixer, combine the cocoa powder, sugar and salt. Add in the egg whites and vanilla, mixing on low until combined. (The mixture will appear dry at first, just keep beating.)
Stir in the coconut until coated.
Use a 2-tablespoon cookie scoop to scoop mounds of dough onto the prepared cookie sheet.
Bake for 15 minutes, or until the cookie surface is dry and glossy. Cool on the pan for 20 minutes, then use a cookie spatula to transfer to a cooling rack to cool completely.
{Recipe adapted from Guittard.}
Oh hello, you cute little thing.
Small batch baking? Serving size: one. Are you in?
