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1
Preheat oven to 325F.
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2
Line a baking sheet with parchment paper.
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3
In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt.
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4
Using your hands, mix well, completely combining ingredients.
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5
Dampen hands with cold water.
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6
Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
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7
Bake until golden brown, 16 to 17 minutes, rotating halfway through.
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8
Let cool on a wire rack.
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9
Cookies can be stored in an airtight container at room temperature up to 3 days.
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10
Follow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients.
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11
Use 1 1/2 tablespoons of mixture to form loose haystacks; place on prepared baking sheet, spacing about 1 inch apart.
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12
Bake until golden brown, 15 to 20 minutes, rotating sheets halfway through.
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13
Place 4 ounces semisweet chocolate, chopped into small pieces, in a heatproof bowl or the top of a double boiler set over a pan of simmering water.
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14
Stir until chocolate has melted; set aside to cool.
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15
Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup unsweetened cocoa powder, sifted.
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16
The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.
