2 egg whites
1 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 sq. unsweetened chocolate, melted
1 1/2 c. coconut, shredded

Beat egg whites until foamy throughout; add sugar, 2 teaspoons at a time, beating after each addition until sugar is blended then continue beating until mixture will stand in peaks. Add salt and vanilla. Fold in chocolate; then coconut. Drop from teaspoon onto ungreased heavy paper. Bake in slow oven (325 degrees) for 20 minutes or until done. Cool for 5 minutes before removing from paper. Makes 2 dozen 1 1/2 inch macaroons.