Chocolate Macaroons

1. 1

   Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).

2. 2

   In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.

3. 3

   On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

No additional tips available.