Step 1

Preheat the oven to 375 degrees F. Line a baking sheet*** with parchment paper.

Step 2

In a medium saucepan, combine all the ingredients except the chocolate over medium-low heat. Cook, stirring continuously, for about 5 minutes, until a temperature of 130F is reached. Note that the mixture will seem very dry at first, but will moisten as it cooks.

Step 3

Using a medium cookie scoop (size 40 1.5T), scoop the coconut mixture into mounds on the baking sheet. Shape the mounds if desired****.

Step 4

Bake for 15-20***** minutes, on the center rack of the oven, until golden brown on the edges. I prefer the 20 minute mark personally, which gives a thoroughly crisp exterior, but still with a moist interior.

Step 5

Remove the tray from the oven and cool the macaroons completely on a wire rack.

Step 6

Place the chocolate chips in a microwave-safe bowl, and melt in 30-second intervals, stirring each time, until the chocolate has melted. Then drizzle or dip the macaroons into the chocolate, as desired. Let the chocolate harden at room temperature, or speed the process in the fridge.

Step 7

Enjoy!