Chocolate & Coconut Macaroons

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℉ (160℃). oven until stiffon 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.