Coconut Macaroons 

Coconut Macaroons
Ingredients
3 egg whites, room temperature
100 g sugar
pinch of salt
1 tsp. vanilla extract
210 g coconut flakes
100 g melted dark chocolate
1) Preheat oven to 320ºF(160ºC). Line two large baking sheets with parchment paper, set aside.
2) In a large bowl, add egg whites, salt and vanilla extract. With a hand mixer, beat the egg white for a few seconds, then gradually add sugar. Whisk until thick and frothy, about 5 minutes. Then add coconut flakes to egg white mixture, and stir until combined.
3) Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 2 inches apart.
4) Bake for 17-20 minutes or until lightly golden brown. Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely
5) Dip each coconut macaroon in the melted chocolate and place back onto the baking parchment. Use the remaining melted chocolate to drizzle over the macaroons using a piping bag or teaspoon Allow chocolate to set in the refrigerator or at room temperature.
Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Bon Appetit!