* 1 cup sugar -- I prefer white for a lighter macaroon
* 1/4 teaspoon salt
* 2 egg whites, stiffly beaten
* 1/2 teaspoon vanilla
* 1 1/2 cups unsweetened coconut flakes
* 1 1/2 sqares baking chocolate, unsweetened (or bittersweet, to taste), melted
Combine sugar and salt. Gently fold sugar and salt gradually into the beaten egg whites. Add vanilla. Fold in coconut and chocolate. Drop from teaspoon on greased baking sheet. Bake at 275° for 15-20 minutes.
NB: I usually check the macaroons after 10-12 minutes. I like mine CHEWY, and if you cook them too long, they get hard. The trick is to make sure they are set, a little brown around the edges, but still chewy in the middle. I usually do better on the second batch than the first. They're worth a little hassle, however.
Makes 2 dozen 1 1/2-inch macaroons.