COCONUT CHOCOLATE CHIP MACAROONS

THE BACKSTORY
As a kid growing up my wonderful Mom would make these cookies in the spring time around Easter.  The toasted coconut and the dipped chocolate are absolutely delicious together and these have always been a personal favorite of mine.  While home over the summer my Mom showed me how to make em!  I hope you enjoy them as much as i do :)

YIELD
I found that the recipe makes about 24 or more cookies.  

COOKIE DOUGH INGREDIENTS

• 1/3 cup all-purpose flour, sifted 
• 1/4 teaspoon double acting baking powder
• 1/8 teaspoon salt
• 1 Tablespoon unsalted butter, melted + slightly cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract or vanilla flavor
• 10 1/2 ounces  (4 loosely packed cups) loosely packed Shredded Coconut
• 1 cup (6 oz) of semi sweet chocolate chips
• Electric Mixer:  Either a Hand or Stand Mixer will work
  
• Parchment Paper*

*Parchment Paper:  I use parchment paper every time I bake to assist with cleanup and to make the whole baking process easier.  I'd definitely recommend it here as well. 

DIRECTIONS 

1. Preheat the oven to 375°F
2. Line baking sheets with parchment paper or silicone baking mats and set aside.
3. Sift together the flour, baking powder, and salt into a bowl and set aside.  
4. Place the butter in a microwave safe dish and melt.  See notes below on how to melt butter.  
5. Add the sugar and eggs to a separate bowl and whisk them together until white (about 5 minutes).  I have used my electric hand mixer / my Kitchenaid stand mixer to do this; you may be able to do this by hand but I have not personally done it before.  
6. Add the sifted dry ingredients to the whipped eggs and sugar and beat together on slow speed until incorporated.  
7. Fold in the liquid butter, coconut and chocolate chips to the mixture using a baking spatula.  
8. Once all of the ingredients are well mixed together, form the cookies into rounded tablespoons and place them on the baking sheet.   Because the cookies don't spread out too much, I was able to fit about 11 on each baking sheet.  
9. Bake the cookies for 18 minutes, rotating the trays halfway through, until the cookies are lightly golden brown on the top
   
10. Remove the cookies from the oven and let them cool.  You can store the cookies at room temperature or in the refrigerator.  
11. OPTIONAL:  If you are a fan of chocolate (who isn't) you can melt another 6 ounces of chocolate chips and dip the bottoms of the cookies in the melted chocolate before setting them aside to cool.  
12. Enjoy!

How to Melt Butter
I used butter straight from the refrigerator, and melted it in a standard bowl by microwaving it for short periods on medium heat.  At the end of the time, I removed the bowl from the microwave, used a whisk to stir the butter, and microwaved it again until the butter was melted.  Be careful not too "boil" the butter or melt it too much, slow and steady wins the race.  Let the butter cool for a while before adding it to the other ingredients, but make sure not to let is solidify again.