Black and White Macaroons
1 1/2 cups Ghirardelli Semi-Sweet Chocolate Chips
3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups flaked coconut
Pre heat the oven to 300°F. Line two baking sheets with aluminum foil. In a large bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt; continue beating until soft peaks form. Gradually add the sugar and vanilla, beating until stiff but not dry. Fold in the coconut and 1 cup of the chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets, 1 to 2 inches apart. Sprinkle the cookies with the reamining 1/2 cup of chocolate chips.
Bake for 20 minutes, or until the surfaces begin to crack.
Cool completely before removing the cookies from the foil. Store loosely covered at room temperature.
Humidity has an adverse effect on meringues. For best results, make this recipe on a day with low humidity.