1.5 c sweetened shredded coconut (and a bit more, for good measure)
2 egg whites
.25 c sugar
.5 t vanilla
pinch of salt
2 oz semi-sweet chocolate from a baking bar, chopped into small chunks (use the shards that you create while chopping, too!)
Instructions
Heat the oven to 350.
Heat the coconut in a medium skillet over medium-high heat for a few minutes, until the tips of the shredded coconut start to turn light brown. Set aside to cool for a minute while you prepare the rest of the ingredients.
In a medium bowl, whisk the egg whites until they are loose, and start to get frothy. You aren't looking for any significant volume, but you want the egg white to loosen up enough that it will be easy to incorporate the coconut into it. 30 seconds whisking by hand should do it.
Whisk in the sugar, vanilla, and salt, until uniform.
With a wooden or metal spoon, stir in the coconut until coated in the egg whites and sugar, and stir in the chocolate chunks to evenly distribute.
Line a heavy baking sheet with a silpat or parchment paper. Use a medium (1.5" diameter) cookie scoop, and pack it full with the coconut mixture, leveling it off with your fingers on the bottom. Pop out the formed, domed macaroon onto the tray.
Bake for about 15 minutes, leaving in a bit longer if you want your macaroons a bit more toasted. They will firm up on the baking sheet while you cool them for a few minutes; then transfer the macaroons to a wire rack to continue cooling. You will probably want to use a hard metal spatula when removing them from the baking sheet, to make sure you don't lose the bottoms in the transfer.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/04/06/toasted-coconut-chocolate-chunk-macaroons/