Separate your eggs. Use your egg yolks in another dish such as in a custard or flan.
Add salt to the egg whites. Beat the egg whites.
While you are beating the egg whites, add gradually the powdered sugar, step by step, until you have poured it all in and your egg whites are stiff.
Next, add the dry active charcoal and some of the shredded coconut. Add the coconut batchwise as well. Fold in the ingredients so that you don't take out the airiness. Don't mix wildly, try to fold it in as I have done in the video. Add in all the coconut, always little at once, until you have used it all up and you have a black mass.
Preheat your oven to 180 Celcius/350 Fahrenheit.
Prepare a baking sheet and with two spoons shape your macaroons. Refer to my video to see how I do it.
Bake your macaroons at 180 Celcius/350 Fahrenheit. for 12 minutes.
Take them out and let the cookies cool. They will get harder when they cool.
In the meanwhile prepare a double boiler and melt the chocolate.
Add the chili powder and cinnamon powder, including the food coloring to the molten chocolate and mix in. If the chocolate is getting too hard, add a few drops of water to keep it liquid enough so that you can coat your cookies.
Coat the base of all your cookies by simply dipping them one by one into the chocolate mass.
Let the cookies dry.
Store the cookies in an airtight container. (see my post for detailed storing instructions).
You can add the spices to the chocolate to create a Mexican chocolate flavor. You can also substitute the chili powder and cinnamon powder with a Mexican chocolate spice mix or you can omit completely the chocolate seasoning.
Look out and get only food grade dry active charcoal. By the way, it's completely tasteless but a bit messy.
Depending on the size you will get about 20-30 cookies from the mass.
The baking time may vary depending on your oven. Mine always takes 12 minutes. Give or take 10-14 minutes is the rule of thumb. Because they are super black it's har dot see when the cookies are ready. If you are not sure to stick to 12 minutes and do a poke test with a knife after baking the cookies. If it comes back clean you are good. Note that the cookies are always soft after baking, they harden once they cool down.
The recipe includes dry active food grade charcoal to turn these macaroons darker than dark. Easy gluten-free french alsatian macaroon recipe. Adapted from the green version of this cookbook "carnet de recette d'Alsace