Chocolate and Coconut Macaroons

Yields:	2 1/2 dozen
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	Preparation	20 minutes
	Cooking	25 minutes
	Ready In	45 minutes

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Ingredients

1	each	chocolate unsweetened	unsweetened squares
4	ounces	chocolate unsweetened	sweet
2	large	egg whites
1/2	cup	sugar
1	pinch	salt
7	ounces	coconut	flaked
1	teaspoon	vanilla extract

Directions

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

Stir until smooth; remove from heat and cool.

Beat the egg whites with a rotary beater until stiff.

Gradually beat in sugar.

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

Fold in flaked coconut.

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

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

Remove from oven and loosen with a spatula.

Remove from pan when cookies are completely cooled.

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