Mocha Macaroons

1. 1

   Preheat oven to 300F; lightly grease cookie sheets.

2. 2

   Beat the egg whites, coffee, cream of tartar and salt in a medium bowl on high speed until foamy.

3. 3

   Beat in the sugar, one tablespoon at a time, on high speed; continue beating until stiff.

4. 4

   Do not underbeat.

5. 5

   Stir the cocoa until smooth and powdery.

6. 6

   Fold in the cocoa and coconut.

7. 7

   Drop the mixture by rounded teaspoonfuls 1-inch apart on the cookie sheets.

8. 8

   Bake for 20 to 25 minutes, or until set.

9. 9

   Cool for 10 minutes; remove from the cookie sheets.

10. 10

    Cool on wire racks.

11. 11

    Sprinkle with additional cocoa or drizzle with melted chocolate, if desired.

No additional tips available.