Chocolate and coconut are a classic combo for good reason—and using unsweetened shredded coconut means that the coconut flavor really comes through. Crystallized ginger adds a nice element of spice and brightness. These cookies are so beautiful (and the recipe so easy) that we often box them up and hand them out as gifts.
Used with permission from our friend Samantha Seneviratne’s book: The New Sugar & Spice
14 large egg whites
2/3 cup sugar
½ teaspoon kosher salt
4 cups unsweetened shredded coconut
¼ cup crystallized ginger, finely chopped
2 cups chopped bittersweet chocolate (60% to 70% cacao)
Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, whisk together the egg whites, sugar, and salt. Stir in the coconut and ginger. Drop the dough in packed 1-tablespoon scoops about 1 inch apart on the prepared baking sheets. Bake until golden, 18 to 22 minutes, rotating the sheets halfway through. Let cool on the sheets.
Place the chocolate in a medium bowl over a pot of barely simmering water, stirring occasionally, until the chocolate is melted. Make sure that the bottom of the bowl is not touching the water. Alternatively, you could melt the chocolate in the microwave, in 15-second bursts, stirring between each one. Dip half of each cookie in the chocolate and return to the sheet. Chill 10 minutes to set the chocolate.
Store the macaroons in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.