Chocolate and coconut macaroons
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unsweetened chocolate | |
| 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 |
Directions
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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