Coconut Macaroons

Makes 20 cookies
Dry Ingredients:

• 2 2/3 cups (200g) flaked coconut
• 1/4 cup unbleached all purpose flour
• 2/3 cup (140g) granulated sugar
• 1/4 teaspoon salt

Wet Ingredients: 

• *4 egg whites
• 1 teaspoon vanilla extract

Chocolate Dip (optional): 

• 8 oz dark chocolate chips
• 1 tablespoon shortening

Directions: 

1. Preheat oven to 325°F. *Line baking sheets with silicone mats or parchment paper and set aside.
2. In medium bowl, add all the dry ingredients and stir with spoon. Add wet ingredients and mix to well combined. 
3. Drop rounded tablespoon of mixture about 1 inch apart on baking sheets. 
4. Bake 18-20 minutes until edges are golden brown. Remove to wire rack to cool completely. 
5. Cookies are good as is but are next level dipped in dark chocolate. If adding chocolate, wait till cookies are fully cooled. Then line baking sheet with wax paper. In small microwave safe bowl add dark chocolate and shortening. Microwave 30 seconds at a time on half power, mixing each time until chocolate is fully melted. Dip each macaroon in chocolate at a time using a fork to get it out easier. Place on wax paper and put in freezer for 30 minutes or so to set chocolate. Remove from freezer and let sit until they get back to room temperature. Chocolate should be solid. 

Notes: ​
*Do not try to use pasteurized eggs whites. The mixture will spread out and leave the main part dry. 
*If you don't line baking sheets you will need to grease them because the cookies will stick.