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1. Preheat oven to 300u00b0F (roughly 149u00b0C). Line two large baking sheets with parchment paper or silicone mats.
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2. In a large bowl, mix together the cereal, coconut, egg whites and powdered sugar.
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3. Drop tablespoons full of the mixture onto the baking sheets. Because the egg whites are quite sticky, it is a lot easier to transfer the mixture from the spoon to the baking sheet with damp hands. I ran my hands under water many times while performing this step.
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4. Bake for about 25 minutes, or until the coconut starts to brown.
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5. With a few minutes left in the baking time, melt the chocolate. Put the chocolate chips in a microwave-safe bowl and microwave it for 60 seconds. Check the progress of the chocolate. If you can still see whole morsels, continue microwaving at 15-second increments. Keep microwaving until most of the chips are partially melted and soft. Stir the chocolate together until it turns into a fairly runny sauce.
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6. When the macaroons are done remove them from the oven. Using a spoon, drizzle the chocolate on top of the cooked macaroons.The drizzle should harden in a few hours.
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7. Store leftover macaroons in an airtight container at room temperature.
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Notes:
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1. Adapted from Basic N Delicious.
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2. If you do not have any Chex cereal, just use any other light, crispy cereal that you have on hand.
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3. If you plan to transport these macaroons somewhere, be aware that the chocolate drizzle takes a little time to firm up. I laid all of the macaroons in a single layer so that the chocolate drizzle did not smudge everything.
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4. Unsweetened shredded coconut should work for this recipe also.
