Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat; set aside.
• In a large bowl (metal preferred), combine the 4 egg whites and 1/4 teaspoon kosher salt. Using an electric mixer, beat on medium-high until soft peaks form.
• With the mixer running, add the 1/4 cup sugar gradually (in a few additions) and continue beating until the egg whites hold stiff peaks.
• Fold in the 2 cups unsweetened shredded coconut and 1 teaspoon vanilla with a rubber spatula until just combined, taking care not to overdeflate the egg whites.
• Using a spoon or a 2-tablespoon scoop, drop rounded 2-tablespoon mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. (If you prefer uniform shapes, you may place cookie cutters on the sheet and press the batter inside, removing the cutter before baking.)
• Bake for 15 minutes, or until the macaroons are lightly golden on top. Remove from the oven and let the macaroons cool completely on the parchment or Silpat.
• While the cookies are cooling, place the 1/2 cup chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring between each interval, until smooth. Alternatively, melt the chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth. Allow the melted chocolate to cool slightly so it is still pourable.
• Using a spoon or fork, drizzle the melted chocolate in a zigzag pattern over the fully cooled macaroons. Let the chocolate set before serving.