This one is for all of you coconut and chocolate lovers! It took quite a bit of experimentation but I think I got this recipe just right!

These macaroons are chewy and sweet and the chocolate dip adds just the right complement. Dip half the cookie for an enticing look, or go ahead and dip the whole cookie into the chocolate! Either way, they’re wow-worthy!

Ingredients

• 2 egg whites (room temperature)

• ½ c coconut sugar (cane sugar or other granular sugar works)

• ¼ c almond flour

• 1 c shredded coconut

• 1 t coconut oil

• ½ c cacao chips

Instructions

Preheat oven to 350° and prepare a baking sheet with parchment paper that is sprayed with cooking spray. Be sure and cover the paper with cooking spray, otherwise, these cookies will stick! Using a hand mixer, beat the egg whites on medium speed until soft peaks form. Add in the sugar and beat until the sugar is mixed in. In a separate bowl, combine the flour and the coconut. Fold the coconut mixture into the egg whites until combined. Drop heaping teaspoon size portions onto the baking sheet. Bake for 15 minutes. After the cookies are completely cooled, melt the coconut oil in a small saucepan. Add the cacao chips and stir over medium heat until chocolate is completely melted. Dip half of each cookie into melted chocolate and place on a cookie rack until the chocolate sets. If you are feeling extra chocolaty, dip the entire cookie in like I sometimes do! After the chocolate on the cookies has completely set, serve, store or freeze. Makes a dozen cookies.