Chocolate and Coconut Macaroons

1. 1

   Melt together in the top of a double boiler, over hot water, the unsweetened chocolate and sweet cooking chocolate.

2. 2

   Stir until smooth; remove from heat and cool.

3. 3

   Beat the egg whites with a rotary beater until stiff.

4. 4

   Gradually beat in sugar.

5. 5

   Add the cooled chocolate mixture and continure beating until well mixed.

6. 6

   Fold in flaked coconut.

7. 7

   Drop by teaspoonfuls onto well buttered baking sheets, making about 30 cookies.

8. 8

   Bake in preheated 325F oven until stiff on the outside but still a little soft on inside, about 16 minutes.

9. 9

   Remove from oven and loosen with a spatula.

10. 10

    Remove from pan when cookies are completely cooled.

No additional tips available.