Title: Chocolate and Coconut Macaroons
Categories: Cookies
Yield: 30 servings
1 Unsweetened chocolate
-squares
4 oz Baking chocolate; sweet
2 lg Egg whites
1/2 c Sugar
1 pn Salt
2 cn Flaked coconut; 3 1/2 oz ea
1 ts Vanilla extract
Recipe by: Jo Merrill
Melt together in the top of a double boiler, over hot water, the
unsweetened chocolate and sweet cooking chocolate. Stir until smooth;
remove from heat and cool. Beat the egg whites with a rotary beater
until stiff. Gradually beat in sugar. Add the cooled chocolate mixture
and continure beating until well mixed.
Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking
sheets, making about 30 cookies. Bake in preheated 325 degree oven until
stiff on the outside but still a little soft on inside, about 16 minutes.
Remove from oven and loosen with a spatula. Remove from pan when cookies
are completely cooled.
