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Chocolate Macaroon Cookies

3 large eggs, separated

1/8 teaspoon salt

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

2 1/4 cups sweetened shredded coconut

1/2 cup finely chopped walnuts

1. Preheat oven to 325*F (160*C). Grease cookie sheets.
2. Melt chocolate in double boiler over simmering water. Cool.
3. Separate eggs and beat whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Beat in vanilla. Fold in chocolate, coconut and nuts until just blended.
4. Drop by teaspoonfuls about 2-inches apart on cookie sheets. Bake 10 to 12 minutes. Cookies should be soft in the center. Transfer to wire racks to cool.

Makes 3 dozen.