Chocolate Dipped Macaroons

Ingredients

• 3 large egg whites
• 1 1/2 tsps vanilla extract
• 2 1/2 cups shredded coconut, unsweetened
• 2/3 cup sugar
• 3 oz bittersweet chocolate, chopped

Directions

1. Pre-heat oven to 350 °F (175 °C). Line one or two large cookie sheets with parchment paper.
2. In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
3. Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
4. Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
5. Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate.
6. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.