4 egg whites
3 cups unsweetened shredded coconut
1 cup sugar
1 tsp vanilla extract
1/3 cup semi sweet chocolate chips or 2 oz chopped semi sweet or bittersweet chocolate
in a medium saucepan, mix egg whites, coconut and sugar. heat over medium low heat, stirring almost constantly until the mixture comes away from the sides and bottom of the saucepan and looks pasty, about 2 to 3 minutes. remove from heat and stir in the vanilla and salt.
line an 8 or 9 inch square pan with parchment paper. place mixture in pan and pat flat. cover pan and chill for 30 minutes.
preheat oven to 300F line two baking sheets with parchment paper.
use a knife to gently score the chilled dough into 32 pieces. use a teaspoon to scoop each piece and place on the pans about 1 inch apart.
bake until macaroons are a pale gold, about 18 to 22 minutes. let cool on pan 5 minutes, then transfer to a cooking rack and cool to room temperature. when macaroons are cool return to parchment lined baking sheets.
melt chocolate in a double boiler or microwave. stir until smooth. scoop chocolate into a zip close bag and snip one corner about 1/16 of an inch. gently squeeze the bag and drizzle chocolate over macaroons in a decorative pattern. let cool at room temperature until set. about 2 hours.
serve immediately or stor at rom temperature in a single layer or freeze.
My family and I love coconut cookies. I am going to have to make these.