<ul> <p dir="LTR" align="LEFT">Ingredients:</p> <li>4 ounces egg white (roughly 4 large egg whites)</li> <li>1 teaspoon cream of tartar</li> <li>1¼ cup white sugar</li> <li>⅓ cup dark cocoa powder sifted</li> <li>6 ounces coconut, medium shaved sweetened</li> </ul> <p dir="LTR" align="LEFT">Filling:</p> <ul> <li>¾ cup semi-sweet chocolate chips</li> <li>½ cup raspberry jam</li> </ul> <p dir="LTR" align="LEFT">Preheat oven on convection bake to 300F.</p> <p dir="LTR" align="LEFT">Whip egg whites and tartar until you reach the soft peaks stage.</p> <p dir="LTR" align="LEFT">Mix together sugar and cocoa, then slowly add into the egg whites. Beat until stiff peaks form. Gently fold in coconut.</p> <p dir="LTR" align="LEFT">Fit a piping bag with a large star tip and fill with mixture.</p> <p dir="LTR" align="LEFT">Pipe out small circles, evenly spaced, and bake for 16-20 minutes. They will brown well before they are done, but they should be light and airy when finished. Remove to a wire rack for cooling.</p> <p dir="LTR" align="LEFT">To make the filling, melt chocolate chips, then add to jam and mix until blended evenly.</p> <p dir="LTR" align="LEFT">Once macaroon shells have cooled, carefully spread the filling on the flat side and then press another shell into place.</p> <p dir="LTR" align="LEFT">Makes approx. 30 macaroons</p>