Dark Chocolate Dipped Coconut Macaroons You can make these awesome little cookies all year round. If you need help with any of the ingredients, leave a comment or question and I will be sure to fill ya in on best ingredients! Here ya go… EATgredients: 6 egg whites ¼ tbsp. salt 1/3 cup honey (raw) 1 tbsp. sugar (organic, raw) 3 cups unsweetened shredded coconut 1 tbsp. cinnamon 1 tbsp. vanilla extract 1 cup dark chocolate chips Directions: 1.) In a large mixing bowl whisk egg whites and salt until foamy and light. 2.) Add in honey, sugar, vanilla, and coconut. 3.) One tablespoon at a time, place a ball of batter on parchment paper OR a butter greased cookie sheet. 4.) Bake at 375° for 12-15 minutes, until top is slightly brown. Remove, wait 5 minutes. 5.) In a saucepan, grease bottom with a pinch of butter/coconut oil, add chocolate chips/chocolate bar and cinnamon. Melt. 6.) Once melted, drizzle chocolate with fork ARTISTICALLY over each macaroon! 7.) Cool and serve! *Note: If your chocolate is TOO dry, try adding a sliver of butter or tablespoon of coconut milk, that will usually moisten up the chocolate just enough for optimal dipping! *Note: If the macaroon batter isn’t “fluffy” enough, add a small amount of coconut flour to thicken the batter for optimal clumping!