12 ozs. sweetened, flaked coconut
2 egg whites
½ cup sugar
1 tsp. vanilla
pinch of salt
4 ozs. bittersweet chocolate, chopped
Combine all ingredients but chocolate. With wet fingers, shape about 2 T of mixture into a mound on parchment paper on a cookie sheet. Bake for 15 minutes at 350º until coconut begins to brown on top. Let cool on pan for 5 minutes and carefully remove with spatula to wire rack. Melt the chocolate in the top of a double boiler, or in microwave. Stir until smooth. Holding each macaroon on the side, dip other half into the chocolate. Place on clean cookie sheet covered with parchment paper. Place macaroons in refrigerator for 30 minutes to harden the chocolate. Transfer to an airtight container. Makes about 15 cookies.