<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. In heavy 3-quart saucepan, combine egg whites, sugar, and salt. Heat on medium until warm to the touch, stirring. Stir in coconut, flour, cocoa, and vanilla. Continue stirring 4 minutes or until gently sizzling. Remove from heat. Stir in 1/3 cup bittersweet chocolate until melted. With cookie scoop or measuring tablespoon, scoop mixture into balls and place on prepared cookie sheets, spacing 1 inch apart. Bake 15 minutes or until set and crisp around edges. Cool completely on cookie sheets on wire rack. Store macaroons in airtight container at room temperature up to 1 day or in freezer up to 2 weeks. In microwave-safe medium bowl, microwave remaining chocolate on high in 30-second increments until melted and smooth, stirring frequently. Dip tops of macaroons in chocolate to coat. Let harden on wire racks. Decorate with white chocolate if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11924/coconut-macaroon-truffles-recipe-ghk0212/>