Chocolate Macaroons

3 egg whites, room temperature
1/4 tsp. salt
1 cup sugar
1 tsp. vanilla
2 oz. unsweetened chocolate, chopped
3 cups unsweetened coconut

Over simmering water, melt chocolate, stirring often. Let cool to room temperature.
Beat egg whites with salt until soft peaks form.
Continue to beat while adding sugar 2 tablespoons at a time, beating well after each addition.
When all sugar is beaten in and stiff peaks form, beat in vanilla.
Gently fold in cooled chocolate and coconut.
Drop by teaspoonfuls about 2 inches apart onto parchment lined or lightly greased baking sheets.
Bake at 325 degrees F for 10 to 12 minutes. Centres should still be soft and chewy.
Transfer to wire racks to cool.

Makes about 3 dozen