Chocolate-Dipped Coconut Macaroons

These chewy cookies with a crisp edge are made even better with dark chocolate.

Ingredients:

  • 2 large egg whites

  • 1/2 cup granulated sugar

  • 1/2 tsp vanilla extract

  • 1/8 tsp salt

  • 2 1/2 cups shredded sweetened coconut

  • 4 ounces dark chocolate, melted

Directions:

  1. Preheat oven to 325°F and line a baking sheet with parchment paper.

  2. In a bowl, whisk egg whites, sugar, vanilla, and salt until frothy. Stir in coconut until well combined.

  3. Scoop tablespoon-sized mounds onto the baking sheet, packing them tightly.

  4. Bake for 20-25 minutes, until golden brown. Cool completely.

  5. Dip the bottoms of the macaroons in melted chocolate and place on wax paper until set.