2 cups (lightly packed) sweetened shredded coconut
1/2 cup sugar
1/2 cup egg whites (about 4 large)
1 teaspoon vanilla extract
6 ounces bittersweet or semisweet chocolate, chopped (chocolate chips also work)
Mix coconut, sugar and egg whites Ina heavy saucepan. Cook over medium heat stirring constantly until mixture appears somewhat pasty, about 12 minutes. Remove from heat. Mix in vanilla extract. Spread out coconut mixture on large baking sheet and refrigerate until cold, about 45 minutes.
Preheat oven to 300°F. Line another baking sheet with parchment. Press 2 tablespoons coconut mixture into pyramid shape. Place on prepared sheet. Repeat with remaining coconut mixture – this recipe will make approximately a dozen macaroons. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool. Melt chocolate in double-boiler or in heavy saucepan, stirring constantly. Spoon chocolate over tops of cookies or dip cookies into chocolate. Refrigerate until glaze sets, at least 2 hours. Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.