squares (2 ozs.) unsweetened chocolate, chopped
squares (2 ozs.) semisweet chocolate, chopped
egg whites, from eggs graded "large", at room temperature
cup granulated sugar
cups shredded or flaked sweetened coconut, at room temperature
ozs.(1/2 cup) miniature semisweet chocolate chips
chopped chocolates in small heatproof bowl; set over simmering
water on low heat (water should not touch bottom of bowl).
Stir often until melted and smooth. Remove from heat and hot
water; set aside to cool until just slightly warm. Meanwhile,
like baking sheets with aluminum foil, and grease foil lightly
with vegetable shortening. Adjust rack to center of oven;
preheat oven to 350 degrees F.
In medium bowl, combine egg whites and salt. With hand-held
electric mixer or egg beater, beat at high speed until very
white, foamy, and increased in volume. Add sugar in 5 or 6
additions, beating at high speed between each. Beat in vanilla.
This will be a thick, meringue-like mixture, but it will still
flow from the beaters.
Add barely warm melted chocolates, coconut, and chips. Quickly
fold into egg white mixture with a rubber spatula (the egg
white mixture will stiffen considerably).
Drop by rounded tablespoons onto prepared cookie sheets, leaving
1-1/2" between cookies (these spread somewhat; I place 12
on a 15-1/2" by 10-1/2" sheet). Try to keep the mounds as
round as possible.
Bake one sheet at a time in preheated oven for 11 to 13 minutes.
When done, cookies will lose their "raw" look and develop
a thin crust on their outer surface, which may have some cracks
in it. However, if touched, they'll still feel very soft.
Do not overbake. Let cookies stand on sheet 4 to 5 minutes
before removing to cooling rack. Cool completely before storing
airtight or freezing; cookies will harden somewhat as they