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In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Stir in coconut.
Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment-lined 12x15-inch baking sheets.
Bake in a 325 degree oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.
In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on on edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.
Per cookie: 285 cal., 47% (135 cal.) from fa; 3.1 g protein; 15 g fat (12 g sat.); 36 g carbo (2.7 g fiber); 124 mg sodium; 6.6 mg chol. |
