Chocolate and Coconut Macaroons
From: Kitchenlink
Recipe by : Jo Merrill
Makes 30

1 ounce (1 square) unsweetened chocolate
4 ounces (4 squares) sweet baking chocolate
2 large egg whites
1/2 cup sugar
1 pinch salt
2 cans (3 1/2 oz each) flaked coconut
1 teaspoon vanilla extract

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 continue beating until well mixed. Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking sheets, making about 30 cookies. Bake in preheated 325 degree oven until stiff on 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.