Coconut macaroons (for passover)

Ingredients:

• 4 egg whites

• 2/3 cup of sugar

• 2 tsp of vanilla extract

• 1/2 tsp of kosher salt

• 4 cups of sweetened shredded coconut

• 1 cup semi-sweet chocolate chips

• 1 tbsp of coconut oil

Preheat your oven to 350F and prep two baking sheets with some parchment paper. Set those aside for later.

In a large mixing bowl, whisk together the egg whites, sugar, vanilla, and salt until you have one mixture. Using a rubber spatula, fold in your coconut flakes. Mix until all the coconut is covered in the egg white mixture.

Using a small cookie scoop, scoop the mixture into small balls and place them on the baking sheets. You will need to tap a few of them together if they separate when coming out of the scooper. (If you don’t have a scooper, you can use your hands to form balls but make sure you don’t press them tightly together, or else they will become dense.)

Bake for about 15 minutes, or until the top and edges of the macaroons are golden brown. Remove from the oven and let them cool completely.

In the mean time, melt semi-sweet chocolate chips with the coconut oil in the microwave on 30 second intervals. Using a fork or spoon, drizzle the melted chocolate over the cooled macaroons.

Let the chocolate set and store the macaroons in a cool, dry place!