Chocolate and Coconut Macaroons
Enjoy these delicious bites without feeling guilty.
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.