Chocolate Coconut Macaroons

Makes 2 dozen 1 1/2 inch macaroons.

2 egg whites
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 squares unsweetened chocolate, melted
1 1/2 cups shredded coconut

Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Add salt and vanilla. Fold in chocolate; then coconut. Drop from teaspoon on ungreased heavy paper. Bake at 325oF 20 minutes, or until done. Cool for 5 minutes before removing from paper.