Mocha Macaroons

Directions

Preheat oven to 300 degrees; lightly grease cookie sheets.

Beat the egg whites, coffee, cream of tartar and salt in a medium bowl on high speed until foamy.

Beat in the sugar, one tablespoon at a time, on high speed; continue beating until stiff.

Do not underbeat.

Stir the cocoa until smooth and powdery.

Fold in the cocoa and coconut.

Drop the mixture by rounded teaspoonfuls 1 inch apart on the cookie sheets.

Bake for 20 to 25 minutes, or until set.

Cool for 10 minutes; remove from the cookie sheets.

Cool on wire racks.

Sprinkle with additional cocoa or drizzle with melted chocolate, if desired.