CHOCOLATE COCONUT MACAROONS

2 cups flaked or shredded coconut

1/3 cup sugar

1 tbsp light corn syrup

3 tbsp unsweetened cocoa powder

2 tbsp flour

2 egg whites

1 tsp vanilla extract

Dash of salt

Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed.

Using a small 1 1/2 inch diameter ice cream scoop or a generous tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully separate cookies from foil.