Chocolate and Coconut Macaroons
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Yield: 1 Ready in 1 hours
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Chocolate and Coconut Macaroons Preparation
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 325 degree oven until stiff on 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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