Coconut-haystack macaroons

1. 1. Preheat oven to 300F. Line a baking sheet with parchment paper. Using an electric mixer on med.-high, beat egg whites with the salt until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, 4 to 7 mins. Flod in vanilla and coconut. Drop 2 tbsp of coconut mixture on parchment. Leave about 1 in between each cookie.

2. 2. Bake in center of oven until edges of macaroons are golden. 18 to 20 mis. Remove baking sheet and let cool. Store macaroons in an airtight container at room temp for up to a week.

3. **
Chocolate- dipped
1. place chocolate in microwave safe bowl. Microwave on medium stirring halfway through until almost melted, 2-3 mins. Remove and stir until smooth. Partially dunk cooled macaroons in chocolate and place on parchment paper until the chocolate sets.