- 2
squares (2 ozs.) unsweetened chocolate, chopped
- 2
squares (2 ozs.) semisweet chocolate, chopped
- 2
egg whites, from eggs graded "large", at room temperature
- Few
grains salt
- 1/2
cup granulated sugar
- 1
tsp. vanilla
- 2
cups shredded or flaked sweetened coconut, at room temperature
- 3
ozs.(1/2 cup) miniature semisweet chocolate chips
Place
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
cool.
