Wow! Just finished baking the first batch of Fudge Macaroons. Anne Shelly of Fireworks Pottery Studio outside of Joseph gave me this recipe and I'd love to share it. We first tasted Anne's macaroons when she brought a platter of them to a Wallowa Valley Festival of Arts organizational meeting. Anne and Jim create such beautiful ceramic work at their studio. It's nice to know that she's such a wonderful gourmet cook too. This afternoon we're receiving some guests from the U.K. I'm sure they'll appreciate such delicate treats and the pungent odor of chocolate wafting throughout the entire bed & breakfast!
Fudge Macaroons (about 3 dozen)
Melt: 3 oz. bitter chocolate (I used Baker's) and 9 oz. semisweet chocolate chips (better yet, use a fine bittersweet chocolate such as Guittard or Scharffenberger) (I often melt chocolate on very low power in the microwave--just be careful and don't overdo it)
Whip to soft peaks: 3/4 cup egg whites and a pinch of salt
Add slowly: 1 1/2 cups white sugar
Beat until stiff then add: 1 tablespoon vanilla extract
Mix in the melted chocolate (it may be warm but not hot). Stir in 20 oz. flaked coconut. Form the mixture into rough balls a little bigger than a walnut and place 12 to a pan on parchment lined cookie sheets.
Bake at 375 degrees F. about 15 minutes or until just firm enough to pick up without falling apart. Be sure not to bake too long or the coconut will start to blacken on the tips!