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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Nutrition (calculated from recipe ingredients)
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Calories: 3643
Calories From Fat: 732
Total Fat: 89.1g
Cholesterol: 0mg
Sodium: 1931.1mg
Potassium: 1232.3mg
Carbohydrates: 674.7g
Fiber: 33.4g
Sugar: 336.7g
Protein: 57.2g