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1.
Preheat the oven to 350
degrees F. Line 2 cookie
sheets with parchment paper.
2.
Grind the almonds in a food
processor, and set aside.
In a large bowl, beat the
egg whites until stiff.
Alternately fold in the
sugar and ground almonds;
then gently fold in the
melted chocolate and the
coconut. Drop from a teaspoon
onto the lined cookie sheets,
leaving 1/2 inch between
macaroons. Bake 20 minutes. |
