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Preheat oven to 350 degrees. Cover a large rimmed baking sheet with parchment paper or well-greased aluminum foil.
In a medium bowl, combine the coconut with the turbinado sugar, egg whites, vanilla and salt until the mixture is smooth. Transfer the macaroon mixture to the prepared baking sheet and pat it into a 12x4-inch rectangle 1/2-inch thick. Bake for 25 minutes, or until golden around the edge. Let cool.
Meanwhile, in a medium saucepan, over moderately high heat, combine the organic sugar and water and cook until reduced by a quarter. Add the chestnuts and cognac and cook over moderate heat, stirring occasionally, until the chestnuts are coated in a thick syrup, about 15 minutes. Separate and spread out on parchment paper-lined baking sheet and let cool.
In a medium glass bowl, combien the chocolate and cream and melt in a microwave oven on high for one minute, stirring halfway through. Thoroughly coat chestnuts in chocolate mixture.
Transfer the macaroon rectangle to a platter and arrange the chocolate covered chestnuts on top in 3 rows of 12. Pour the remaining chocolate over the entire top of the macaroon rectangle. Let stand at room temperature for 30 minutes, or until set. Slice into bars and serve.
Make ahead: The chocolate-covered macaroon rectangle can be refrigerated for up to 2 days. Bring to room temperature before slicing.
Makes 12 big or 36 small servings.
Nutrition information per serving: 303 calories, 3 grams protein, 9 grams fat, 48 grams carbohydrate, 4 grams fiber, 7 milligrams cholesterol, 59 milligrams sodium. |
