3/4 cup sugar
2 1/2 cups unsweetened ground coconut
3 egg whites
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, cut into small chunks
Preheat oven to 350o. Line a baking pan with a Silpat or parchment paper.
In a food processor fitted with a metal blade, pulse coconut with sugar until combined. Add egg whites and pulse until well moistened and mixture holds together.
With damp hands, mound a tablespoon of coconut mixture in your palm. Press a chunk of chocolate into the center and bring mixture together over the chocolate, forming a neat ball. Place balls 1 inch apart on your baking sheet. Continue until you have used all the coconut mixture.
Bake 13 to 15 minutes or until bottoms of macaroons are lightly golden. Remove from oven and slide parchment off the pan and onto a rack to cool. Cool completely before removing.
Variation: Omit chocolate chunk from the center. Melt the 4 ounces of chocolate and add to coconut mixture in the food processor along with 1/2 cup cocoa powder. Form balls or pyramid shapes with damp hands and bake as directed above.