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    Chocolate and Coconut Macaroons


    Source of Recipe


    Jo Merrill

    List of Ingredients




    1 ounce unsweetened chocolate
    4 ounces sweet baking chocolate
    2 large egg whites
    1/2 cup sugar
    1 pinch salt
    7 ounces flaked coconut
    1 teaspoon vanilla

    Recipe



    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 325ºF 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.

 

 

 

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