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Chocolate and Coconut Macaroons

1 oz. unsweetened chocolate
4 oz. sweet baking chocolate
2 lg. egg whites
1/2 cup sugar
1 dash salt
2 cans (3-1/2 oz. each) flaked coconut
1 tsp. 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 continure beating until well mixed. Fold in flaked coconut. Drop by teaspoonfuls onto well buttered baking sheets, making about 30 cookies. Bake in preheated 325F 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.

Source: www.foodgeeks.com