Chocolate Spiders: In a stainless steel bowl,
placed over a
saucepan of simmering water, melt the chocolate. Set aside to cool to lukewarm.
Then, in a large bowl, whisk the
egg whites until frothy. Then whisk in the cocoa powder, sugar, salt, and
vanilla extract. Stir in the coconut and melted chocolate, making sure the
coconut is well coated. Cover and refrigerate for about one hour, or until firm.
Preheat your oven
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
batter from the refrigerator and place small mounds (about a heaping
tablespoon) of the batter onto the parchment-lined baking sheet, spacing several
inches apart. Bake for about 13-15 minutes or just until the
cookies are shiny and still a little soft in the center.
Remove from oven and place on a wire rack to cool for a few minutes. Then press
two candy eyes and pieces of licorice into each side of the cookies for "legs".
Makes about 20-24 chocolate
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4 ounces (115 grams)
semi sweet chocolate, chopped
3 large (90 grams)
egg whites, at room temperature
1/4 cup (25 grams)
unsweetened cocoa powder (regular or Dutch-processed)
3/4 cup (150 grams) granulated white
(1 gram) salt
(4 grams) pure vanilla extract
2 1/2 cups (220 grams) sweetened
coconut (shredded or flaked)
Licorice, cut into 2 inch (5 cm) pieces