Macarooooons!

Today (like most days) I am craving chocolate.  I decided to make some chocolate-covered macaroons.  I am not lying when I say this recipe is very easy.  I originally got the recipe from Real Simple magazine and have only made a few small modifications to it.  

Chocolate Coconut Macaroons

Ingredients:

1 14oz package of sweetened shredded coconut

4  egg whites

2/3 cups sugar

1/3 cup flour

2 pinches of salt

1/2 tsp vanilla extract

4 oz bittersweet chocolate

4 oz semisweet chocolate

Heat oven to 350 degrees F.  Line a baking sheet with parchment paper.

Stir the coconut, egg whites, sugar, flour, salt and vanilla together in a bowl.  Combine well.

Drop tablespoon-sized mounds onto the parchment.  They can be spaced fairly closely since they will not grow too much in size. 

Bake them for about 25 minutes or until golden brown and crunchy-looking across the top.  Cool the macaroons.

Melt and stir the bittersweet and semisweet chocolate together in a glass bowl over simmering water in a double-boiler.  Once the chocolate is smooth, dip the bottom of each macaroon into the chocolate.  Return the macaroons to the parchment-lined baking sheet.