4 oz semisweet chocolate
2 oz unsweetened chocolate
2 egg whites
1/2 C sugar
1 tsp vanilla
2 C shredded coconut
1 tsp vanilla
1¼ C flour
1 tsp baking soda
Melt both chocolates in the top of a double boiler. Cool. In a medium mixing bowl, beat egg whites until frothy, about 45 seconds. Gradually add the sugar and continue beating until mixture is the consistency of marshmallow fluff. Blend in vanilla and fold in melted chocolate and coconut. Drop dough by teaspoonfuls onto parchment-lined cookie sheets. Bake at 375° for about 10 to 11 minutes, or until a crust forms on the outside. Cool on cookie sheet or remove cookies to a cooling rack.
Yield: 24 to 28 macaroons
Hint: 6 ounces of bittersweet chocolate may be substituted for the combination of semisweet and unsweetened chocolate in this recipe. These macaroons will keep fresh in a tin for at least a week.
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