Yield: 1 Servings
|4 ounces||Baking chocolate, sweet|
|2 larges||Egg whites|
|2 cans||Flaked coconut, 3 1/2 oz ea|
|1 teaspoon||Vanilla extract|
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.