Ingredients
4 egg whites, room temperature
1 cup sugar
1 pinch salt
1 teaspoon vanilla
7 ounces sweetened coconut
12 ounces semi-sweet chocolate, melted
Preparation
Preheat oven to 325. Whip egg whites until stiff. About halfway through the process, slowly add sugar, salt and vanilla. Fold in melted chocolate and coconut. Line cookie sheets with parchment paper. Drop spoonfuls of mixture, leaving room between them to allow for spread. Bake in center of oven for 15-17 minutes. Tops should be shiny and cracked, but do not overcook. Cool on rack. Best eaten same day. Macaroons can be frozen and warmed very briefly in microwave oven.
