"This recipe is only 40 years old," Evelyn Berg writes. "A friend gave me the macaroons at a birthday party; I fell in love with them."
1 (6-ounce) package semisweet chocolate pieces
1 (7-ounce) package shredded coconut
1/4 teaspoon salt
1 teaspoon vanilla
2 egg whites
1/2 cup sugar
Melt chocolate pieces (in microwave or in top of double boiler over hot water). Mix in coconut, salt and vanilla.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Add egg whites to coconut mixture. Drop by teaspoons on greased baking sheet. Bake at 350 degrees 12 minutes. Immediately remove from pan onto rack to cool.