INGREDIENTS

INSTRUCTIONS

In a heavy saucepan stir together the egg whites, the sugar, the
salt, the vanilla, and the coconut, sift in the flour, and stir the
mixture until it is combined well. Cook the mixture over moderate
heat, stirring constantly, for 5 minutes, increase the heat to
moderately high, and cook the mixture, stirring constantly, for 3 to
5 minutes more, or until it is thickened and begins to pull away from
the bottom and side of the pan. Transfer the mixture to a bowl, let
it cool slightly, and chill it, its surface covered with plastic
wrap, until it is just cold. Drop heaping teaspoons of the dough 2
inches apart onto buttered baking sheets and bake the macaroons in
batches in the middle of a preheated 300F. oven for 20 to 25 minutes,
or until they are pale golden. Transfer the macaroons to a rack and
let them cool.
In a small metal bowl set over a pan of barely simmering water melt
the chocolate, stirring until it is smooth, remove the bowl from the
heat, and dip the macaroons, 1 at a time, into the chocolate, coating
them halfway and letting any excess drip off. Transfer the macaroons
as they are dipped to a foil-lined tray and chill them for 30 minutes
to 1 hour, or until the chocolate is set. The macaroons keep, chilled
and separated by layers of wax paper, in an airtight container for 3
days. (If the macaroons are made in advance, let them stand at room
temperature for 20 minutes before serving.)
Makes about 30 macaroons.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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