Chewy coconut with the sweetness of chocolate, these macaroons best served cold or partially frozen.
INGREDIENTS (for 3 servings):
- 3 egg whites
- 1 pinch salt
- 3/4 cup white sugar
- 1 1/2 cups semisweet chocolate chips
- 2 1/4 cups shredded coconut
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
Melt chocolate over low heat and let cool.
In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes. Cookies should be soft in the center.