Chocolate Macaroons

1. 1

   Preheat oven to 350 degrees.

2. 2

   Line 2 cookie sheets with parchment paper.

3. 3

   Grind the almonds in a food processor, and set aside.

4. 4

   In a large bowl beat egg whites until stiff.

5. 5

   Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut.

6. 6

   Drop from a teaspoon onto cookie sheets, leaving 1/2 inch between macaroons.

7. 7

   Bake 20 minutes, or until light golden brown.

No additional tips available.