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Chocolate Spiders Recipe


Chocolate Spiders: In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.

Meanwhile, in a large bowl, whisk together the egg whites. 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 paper. 

Remove the Macaroon batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 13-15 minutes or just until the macaroons 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.

Chocolate Spiders: Take the warm Chocolate Coconut Macaroons and press two candy eyes and pieces of licorice into each side of the cookies for "legs".

Makes about 20-24 chocolate spiders.

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Chocolate Spiders

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 sugar

1/4 teaspoon (1 gram) salt

1 teaspoon (4 grams) pure vanilla extract

2 1/2 cups (220 grams) sweetened dried coconut (shredded or flaked)

Candy eyes

Black Shoestring Licorice, cut into 2 inch (5 cm) pieces