Recipe courtesy of Matthew Karp, chef/co-owner of Plates, Larchmont
Makes 2 to 3 dozen
1 14-oz package shredded sweetened coconut
2 egg whites
½ cup granulated sugar
¼-½ cup chocolate chips
4-6 oz semisweet or bittersweet chocolate, broken into pieces (for the chocolate-dipped variation)
Preheat oven to 350°F. Mix the coconut, egg whites, and sugar together. Fold in chocolate chips. Form small balls.
Place each ball on a baking sheet lined with parchment paper. Bake 15 to 20 minutes.
For the Chocolate-Dipped Version:
Follow directions above, but omit chocolate chips from the macaroons.
When baked macaroons have cooled, melt the chocolate in a microwave-safe bowl on high power for about 1 minute. Stir until smooth.
Dip the bottom of the macaroons into chocolate. Place on plate or pan lined with wax paper, chocolate-side down, and refrigerate until set.
Related: A Sweet Tooth’s Guide to Hudson Valley Chocolate Shops