Randy's Chocolate Macaroons
Source of Recipe
From "The Chocolate Book" by Sara Perry
List of Ingredients
- 2 large egg whites, at room temperature
- � cup granulated sugar
- Pinch of salt
- 1� squares (1� ounces) bittersweet chocolate, melted
- 2� cups shredded coconut
Instructions
- Preheat the oven to 325� F.
- In the bowl of an electric mixer, combine the egg whites, sugar and salt. Beat until stiff peaks form, about 5 minutes. Remove the beaters. Fold the melted chocolate into the stiffened whites. Do the same with the coconut.
- Drop by tablespoonfuls on a parchment-lined baking sheet, 1� inches apart. Bake for 20 minutes, or until firm and set. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
Makes 1 dozen cookies.
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