Chocolate Macaroons

● 4 oz semi sweet chocolate
● 2 oz unsweetened chocolate
● 2 egg whites
● ½ C sugar
● 1 tsp vanilla
● 2 C shredded coconut

Melt both chocolates in a double boiler or in the microwave. In an electric mixer, beat egg whites until frothy. Gradually add the sugar. Fold in vanilla and melted chocolate. Add coconut and mix until blended. Drop by rounded tablespoonfuls onto 2 greased or parchment-lined cookie sheets. Bake at 375° for about 12 minutes, or until a light crust forms on the outside. Cool on cookie sheets or move to a cooling rack.

Yield: 24 macaroons

Hint: These macaroons will keep well in a tin.