Chocolate Coconut Macaroons

You won't recognize these as macaroons if all you've ever eaten is cookies in a can at Passover. These are light, intensely chocolate flavored, and, of course, very fresh. I make these and almond macaroons as soon as my kitchen is ready for Passover. I put half of them in the freezer (so they don't all disappear), and the rest are out for munching.


Preheat oven to 350°F.
Line two cookie sheets with parchment paper.

Melt chocolate. In the large bowl of an electric mixer, beat egg whites with salt until firm. Add sugar, slowly, and beat, adding vanilla, until meringue is stiff (5 minutes). Add cooled chocolate. Stir in coconut. Form 15 cookies on each sheet (30 in all), and bake for 16 minutes. Cool on racks. These freeze well.

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