Dark Chocolate and Mint Coconut Macaroons

Ingredients

• 2 cups unsweetened shredded coconut
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large egg whites, at room temperature
• 2 tablespoons honey or agave nectar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 4 ounces dark chocolate, chopped

Directions

1. Set an oven rack in the middle position, then preheat the oven to 350°F. Cover a large rimmed baking sheet with parchment. Add the shredded coconut to a large bowl.
2. In a liquid measuring cup, whisk together the coconut milk, mint, both extracts, and salt. Pour that mixture over the shredded coconut, and stir it in with a spatula until combined.
3. Beat the egg whites with a hand mixer until they hold medium stiff peaks. Fold the whites gently into the coconut mixture.
4. Use a 1/2-oz. scoop or a 1-Tbs. measure to portion out generous mounds of the coconut mixture, pressing each one lightly into a ball. Arrange them on the prepared baking sheet with space between them.
5. Bake for 20 to 25 minutes, until the macaroons are lightly browned and feel firm when touched. Take them out of the oven, cool them on the pan for 5 minutes, then move them with a flat spatula to a cooling rack to finish cooling.
6. Place the chocolate chips in a microwave-safe bowl. Microwave them on high in 30 seconds bursts, stirring with a silicone spatula between each round, until the chocolate is melted.
7. Dip the bottom of each macaroon into the melted chocolate, then set it on a fresh sheet of parchment paper. Allow the chocolate to firm up for 1 hour, then serve or keep in an airtight container at room temperature for up to 3 days.