Chocolate and coconut macaroons

Yield: 1 Servings

Measure Ingredient
1 \N Unsweetened chocolate
\N \N Squares
4 ounces Baking chocolate, sweet
2 larges Egg whites
½ cup Sugar
1 pinch Salt
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.


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