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Randy's Chocolate Macaroons

Source of Recipe


From "The Chocolate Book" by Sara Perry






List of Ingredients



• 2 large egg whites, at room temperature
  
• ½ cup granulated sugar
  
• Pinch of salt
  
• 1½ squares (1½ ounces) bittersweet chocolate, melted
  
• 2½ cups shredded coconut
  






Instructions



1. Preheat the oven to 325° F.
   
   
2. In the bowl of an electric mixer, combine the egg whites, sugar and salt. Beat until stiff peaks form, about 5 minutes. Remove the beaters. Fold the melted chocolate into the stiffened whites. Do the same with the coconut.
   
   
3. Drop by tablespoonfuls on a parchment-lined baking sheet, 1½ inches apart. Bake for 20 minutes, or until firm and set. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
   
   Makes 1 dozen cookies.