Here's what you will need:
Preheat the oven to 325 degrees
In a bowl you will mix the following together with a spoon:
- 1 14oz bag of sweetened, shredded coconut
- 4 large egg whites
- 2/3 cup sugar
- 1/3 cup all purpose flour
- 1/4 tsp kosher or sea salt
- 1/2 tsp tsp vanilla extract
|I do not recommend eating this. But it sure smells good!|
|I like to get my rows and columns set up first.|
After cooling on the baking sheet for about 1/2 hour, melt 1/2 bag of semi-sweet chocolate chips (I only use Ghiradelli, but any will do). Dip the bottom of each macaroon into the chocolate and place on parchment lined plates. Refrigerate until firm.
Store in an air tight container for up to 7 days (if they last that long!)
Makes approximately 30 cookies.