Ingredients:
550 g (2 3/4 cups) Cane Sugar
80 g (2/3 cup) All Purpose Flour
460 g (5 1/4 cups) Desiccated Coconut
2 g (1/2 tsp) Salt
200 g (3/4 cup) Egg Whites
4 g (1 tsp) Vanilla Extract
200 g (1 cup) Dark Chocolate (for dipping. May need more or less depending on usage)
Instructions:
Preheat oven 350F.
Combine dry ingredients in a large bowl and whisk to combine. Briefly whisk egg whites to loosen and add to the dry ingredients along with the vanilla extract and stir well to combine.
Onto a parchment or silicone lined baking sheet, use an ice-cream scoop, spoon or your hands, to shape the macaroon cookies into mounds about the size of a ping pong ball. While leaving a bit of space in between for expansion (they might grow by 25% or so).
Bake in preheated oven for about 15-20 minutes, or until golden brown, remove, and allow to cool completely before moving onto chocolate land.
Once the macaroons are completely cool, break up your dark chocolate into a double boiler or a pan pan on low and stir until just melted and remove from the heat. Dip each macaroon into the chocolate and place on a non-stick surface to setup, once they are all dipped drizzle some of the remaining chocolate over the top for an extra little bit of chocolate decor and Enjoy!