Chocolate Macaroons

Chocolate

2 1/2 Cups Shredded Coconut

3 Egg Whites

1/2 Cup Brown Sugar

4 Oz Chocolate, melted

1/2 teaspoon Vanilla

1/4 Cup Cocoa

A pinch of salt.

Whisk egg whites in a bowl.

Melted

Melt chocolate in the microwave or double boiler.

Everything

Mix everything else in a bowl and make sure the coconut is coated. Add the whites and chocolate and mix thoroughly. Scoop out onto a baking sheet by the tablespoon and then refrigerate for 1 hour.

Refridgerate

Bake at 375 degrees for 15 minutes until crisp and glossy in appearance. Made 18 Macaroons.

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