I make macaroons every year at Passover. They never look like I want them to look. This year I opted out of the annual recipe and went for the chocolate macaroon recipe from Saveur. These are really good. They still spread a little but I can deal.
This makes about two dozen
4 1/2 cups shredded, unsweetened coconut
1 1/3 cup granulated sugar
1/2 cup cocoa powder, sifted
1 1/2 tbsp. vanilla extract
1/2 tsp. salt
6 egg whites
1 cup semisweet chocolate chips
Preheat oven to 325. Line two baking sheets with parchment paper.
Mix together all the ingredients except the chocolate chips in a medium sized sauce pan. Mix over a medium low heat for about 6 minutes. The mixture will get thoroughly mixed together and sticky. Set aside and let cool to room temperature.
Mix in the chocolate chips. Using a tablespoon to create a round drop cookie and put them on the cookie sheet. Bake for about 20 minutes or until crisp. Cool and eat.