Ingredients

The following ingredients have 4 Servings
  • 1 egg white
  • 1 cup sweetened shredded coconut
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1/3 cup mini chocolate chips
  • 3-4 ounce dark chocolate bar

Instruction

  • Preheat oven to 350°F.
  • In a medium bowl, combine coconut, sugar, vanilla, salt, and mini chocolate chips. Mix well.
  • In a small mixing bowl, beat egg white until soft peaks form.
  • Fold beaten egg white into the coconut mixture.
  • Make 12 small balls by rolling the mixture with slightly damp hands. Place the balls on a cookie sheet about 1" apart.
  • Bake for 15 minutes or until the tops are light brown. Cool for 10 minutes on the cookie sheet then transfer them to a wire rack to cool completely.
  • Melt a broken-up chocolate bar in a microwave-safe dish in 30-second intervals, stirring in between, until completely smooth.
  • Dip the bottoms of cooled macaroons in chocolate and place them on a waxed paper, silicone mat or parchment paper-lined cookie sheet until the chocolate is set.
  • Store in an airtight container.