Chocolate Coconut Macaroons

Chocolate Coconut Macaroons

6 ounces semisweet or bittersweet chocolate, cut into pieces
2 large egg whites
⅓ cup granulated sugar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut

1 Heat oven to 350°F.
2 Melt chocolate in the top of a double boiler over barely simmering water.
Or, place in a microwavable dish and melt in microwave set on medium
power for 3 minutes. Stir until smooth and set aside to cool until barely
warm.
3 Using an electric mixer, beat egg whites until frothy. Add sugar slowly,
beating whites to soft peaks. Mix in vanilla. Stir in melted chocolate,
then coconut.
4 Scoop rounded tablespoons of dough and drop 2 inches apart onto
greased or nonstick cookie sheets.
5 Bake cookies until a thin outside crust forms, about 18 minutes. Remove
cookies from oven and let them set for 5 minutes. Using a spatula,
transfer cookies to a rack and let cool.

Make s about 18 cookie s .
Store cookies in an airtight jar or tin at room temperature for up to
three days.