Chocolate and Coconut Macaroons

30 minutes Prep: 10 minutes Cook: 20 minutes

280 calories per serving view nutrition facts

3 dozen suggest servings

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Ingredients

1	x	chocolate unsweetened	squares
4	ounces	chocolate unsweetened	sweet
2	large	egg whites
1/2	cup	sugar
1	pinch	salt
2	cans	coconut flakes
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 degrees F. 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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Nutrition Facts

Serving Size 59g

Amount per Serving

Calories 280 56% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 13.0g	66%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 37mg	2%
Total Carbohydrate 33.0g	11%
Dietary Fiber 5.0g	20%
Sugars 26.0g
Protein 5.0g	10%

Vitamin A	0%		Vitamin C	0%
Calcium	2%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.