You will need:
1 cup shredded coconut
1 egg white
1/2 tsp vanilla
1 tbsp honey
50g dark chocolate
Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
In a small double boiler or pot over low, melt down 30g of chocolate. Set aside.
In a small bowl, whisk to combine the egg white, vanilla and honey.
Add coconut and melted chocolate to bowl and stir to combine.
Using a tablespoon as a mold, fill the spoon with the dough. Scrape the edges and flatten the bottom. Carefully remove the dough and set on prepared baking sheet. *I found using a small spoon to help the coconut come out of the mold worked well.
Bake for 7 minutes or until edges and bottom are darker in colour. Set aside to cool.
Melt down additional 20g of chocolate.
Once macaroons are cool enough to handle, dip bottoms in chocolate. Set back on baking sheet and place in fridge for 1 hour.
Store in an airtight container in fridge or freeze for longer storage.
*Makes 9 macaroons