4 ounces unsweetened, dried coconut
3 egg whites
1/2 cup sugar
1 pound Dark or Milk Chocolate Buttons

Preheat oven to 350° F, and butter a baking sheet or line with parchment.

Mix coconut and sugar. Add egg whites and blend until smooth. Form into 3/4 inch balls and place one inch apart on the baking sheet. Bake until slightly golden brown, about 25 minutes. While still slightly warm, re-form into ball shape. Allow macaroons to cool to room temperature.

Temper the chocolate and dip each ball into it. Garnish with a small amount of coconut while chocolate is still wet, if desired. Store in a cool, but unrefrigerated place.

Compliments of Euphoria Chocolate Company