Coconut Macaroons

Ingredients

• 2 cups unsweetened coconut, shredded
• 1/4 teaspoon kosher salt
• 4 egg whites
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff, mountain like peaks form, about 5 minutes or until they have stiff peaks.

3. 3

   Fold in the remaining ingredients until just incorporated (the egg whites will deflate quite a bit).

4. 4

   Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a spoon to even it out. Remove the cookie cutter before baking).

5. 5

   Bake for 15 minutes or until golden, remove from oven and allow coconut macaroons to cool fully on the parchment or silpat.

6. 6

   While the cookies are baking melt chocolate chips in a microwave for 30 seconds or in a bowl over a sauce pan of boil water stirring occasionally. Allow the melted chocolate to cool.

7. 7

   Using a spoon or fork, drizzle the cookies with the chocolate in a zig zag pattern.