Coconut Macaroons

makes 20-24 cookies, depending on size

4 large egg whites

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

4 cups shredded coconut

For the chocolate drizzle:

1/2 cup semi-sweet chocolate chips, melted

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Set aside.

2. In a medium bowl, combine the egg whites, sugar, salt, and vanilla. Whisk until all the ingredients are combined and the mixture is very frothy. (The frothier the better.)

3. Stir in the shredded coconut. Continue stirring until the coconut is evenly moistened.

4. Use a small ice cream scoop to scoop out 1"-1 1/2" rounded balls onto the prepped baking sheet. Set each coconut ball about 1 inch apart.

5. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown in color.

6. Carefully place the baked macaroons on a wire rack to cool.

7. After the macaroons have cooled, drizzle melted chocolate over top each confection.

8. Store in an airtight container at room temperature.