These Macaroons are easy to make, even if your not a baker and the chocolate dip and drizzle takes them to a whole other level of scrumptiousness!

1 egg white, room temperature
2 cups sweetened shredded coconut
1/4 cup sweetened condensed milk
1/2 tsp vanilla
pinch salt
1/3 cup semisweet or bittersweet chocolate chips
1/2 tsp coconut oil

Preheat oven to 325F. Line your baking sheet with parchment paper. In large bowl using electric mixer, beat egg white on medium until medium peaks form, about 3 minutes.  Gently fold in coconut, condensed milk, vanilla and salt until combined.

Drop  2 tbsp, 1inch apart, onto your baking sheet; using fingers, shape into peaked mounds. Bake until golden, 16 – 18 minutes. Let cool completely, 15 – 20 minutes.

In small microwaveable bowl, microwave chocolate chips on high, stirring every 30 seconds, until melted. Stir in coconut oil.

Dip macaroons in chocolate to coat bottoms; return to pan. Drizzle with any remaining chocolate mixture, if desired. Refrigerate until set, about 20 minutes.

Makes about 12 macaroons