Chocolate Dipped Macaroons

1. 1

   Preheat oven to 350u00b0 degrees. Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, mix together coconut, honey, vanilla, and chocolate chips, making sure the coconut is evenly coated with the honey (or maple syrup).

3. 3

   In a second bowl, using an electric mixer, beat the egg whites with a small pinch of salt. Beat for 2 to 3 minutes until stiff peaks form when you lift the mixer out.

4. 4

   Gently fold the coconut mixture into the eggs. Chill in the refrigerator for 10 minutes.

5. 5

   Drop batter onto the lined baking sheet, one rounded tablespoonful at a time. I like to really press the batter into the tablespoon, then carefully tap the cookie out of the spoon. It makes for a more perfect shape.

6. 6

   Bake for 12-15 minutes or until golden brown. Let chill for 5 minutes on the baking sheet, then transfer to wire rack to continue cooling completely.

7. 7

   When cool, dip the bottom of each macaroon in the melted chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store at room temperature in an airtight container for up to 7 days.

* Per serving · 4 servings · Values may vary.