- 3 egg whites
- pinch of salt
- 1 c sugar
- 8 oz coconut
- 4 oz chocolate (optional)
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Beat the whites until stiff. Continue beating while slowly adding salt and sugar. Fold in the coconut. Drop onto baking sheets by the teaspoonful; cookies should be about 1 inch in diameter. Bake sheets one at a time 15 to 20 minutes until cookies are golden brown.
Melt chocolate in a double boiler. Allow to cool. Re-heat chocolate until it just melts (it should be fairly thick). Drizzel over macaroons.