Coconut Macaroons

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Line a baking sheet with parchment paper.
3. 3
   In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt.
4. 4
   Using your hands, mix well, completely combining ingredients.
5. 5
   Dampen hands with cold water.
6. 6
   Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
7. 7
   Bake until golden brown, 16 to 17 minutes, rotating halfway through.
8. 8
   Let cool on a wire rack.
9. 9
   Cookies can be stored in an airtight container at room temperature up to 3 days.
10. 10
    Follow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients.
11. 11
    Use 1 1/2 tablespoons of mixture to form loose haystacks; place on prepared baking sheet, spacing about 1 inch apart.
12. 12
    Bake until golden brown, 15 to 20 minutes, rotating sheets halfway through.
13. 13
    Place 4 ounces semisweet chocolate, chopped into small pieces, in a heatproof bowl or the top of a double boiler set over a pan of simmering water.
14. 14
    Stir until chocolate has melted; set aside to cool.
15. 15
    Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup unsweetened cocoa powder, sifted.
16. 16
    The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.