Coconut Macaroons

• Pam cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 34 cup sugar
• 12 teaspoon salt
• 2 tablespoons bittersweet chocolate chips
• 1 teaspoon butter

1. Heat oven to 350.
2. Spray 3 baking sheets with Pam; set aside.
3. Stir egg whites, coconut, oats, vanilla, sugar, and salt in a bowl until well blended.
4. Drop tablespoons of dough onto baking sheets, half an inch apart.
5. Bake macaroons until light golden, 12 to 15 minutes.
6. Transfer to a wire rack and cool completely.
7. Place morsels and butter into a glass bowl.
8. Microwave on high until chocolate melts completely- 40 to 50 seconds.
9. Dip a spoon into the melted chocolate and drizzle over cookies in a zigzag pattern.
10. Cool completely.
11. Store in an air-tight container for up to 3 days.

spray, egg whites, coconut, oats, vanilla, sugar, salt, bittersweet chocolate chips, butter

Taken from www.food.com/recipe/coconut-macaroons-391142 (may not work)