1 1/3 cups flaked coconut
1/3 cup sugar
2 tbsp flour
1/8 tsp salt
2 egg whites
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
In a small bowl, combine the coconut, sugar, flour and salt. Put the egg whites and vanilla in another small bowl and whisk until slightly frothy. Add to the coconut mixture and mix well.
Drop rounded teaspoonfuls onto greased or parchment paper covered baking sheet. Bake 325 for 18-20 minutes or until golden brown. Cool on wire rack.
Melt semi-sweet chocolate chips in microwave-safe bowl. Dip the bottoms of each macaroon in the chocolate and place on wax paper. Place in fridge to harder chocolate (about 30 minutes). Then take out of fridge and store in air tight container.