Weelicious

0 Preheat oven to 350 degrees.
1 In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff, mountain like peaks form, about 5 minutes or until they have stiff peaks.
2 Fold in the remaining ingredients until just incorporated (the egg whites will deflate quite a bit).
3 Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a spoon to even it out. Remove the cookie cutter before baking).
4 Bake for 15 minutes or until golden, remove from oven and allow coconut macaroons to cool fully on the parchment or silpat.
5 While the cookies are baking melt chocolate chips in a microwave for 30 seconds or in a bowl over a sauce pan of boil water stirring occasionally. Allow the melted chocolate to cool.
6 Using a spoon or fork, drizzle the cookies with the chocolate in a zig zag pattern.