Chocolate and Coconut Macaroons - chocolate

Method

• Melt together in the top of a double boiler, over hot water, the unsweetened chocolate and sweet cooking chocolate.
• Stir until smooth; remove from heat and cool.
• Beat the egg whites with a rotary beater until stiff.
• Gradually beat in sugar.
• Add the cooled chocolate mixture and continure beating until well mixed.
• Fold in flaked coconut.
• Drop by teaspoonfuls onto well-buttered baking sheets, making about 30 cookies.
• Bake in preheated 325F (160C).
• oven until stiffon the outside but still a little soft on inside, about 16 minutes.
• Remove from oven and loosen with a spatula.
• Remove from pan when cookies are completely cooled.