Coconut Macaroons are a small cookie made from coconut, sugar, egg whites, and flour. They are sweet with a crisp outside and a chewy interior! Dip them in melted chocolate for a little something extra. A great dessert and perfect for Easter.
Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a medium bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
Drop tablespoon sized portions of the coconut mixture onto parchment lined baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
For chocolate dipped macaroons: In a heatproof bowl, melt the chocolate chips in 30 second increments in the microwave stirring in between until smooth. If you want to melt in a double boiler, you can do it that way as well. Immediately dip the bottoms of the macaroons in the chocolate and cool on parchment paper.