Chocolate Macaroon Cookies
Moist, chewy and chocolaty, coconut 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
- Preheat oven to 325°F (160°C). Grease cookie sheets.
- Melt chocolate in double boiler over simmering water. Cool.
- 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.
- 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 cookies.