Ingredients

• 1/3 cup sugar
• 1 large egg white
• 1 cup unsweetened shredded coconut
• 1/4 cup slivered almonds, broken into small pieces
• 1/2 teaspoon pure vanilla extract
• Pinch of coarse salt
• 1/4 cup bittersweet chocolate chips, melted

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.

2. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Using a spoon, drizzle melted chocolate over cooled macaroons.

3. Macaroons will keep, covered, for up to 1 week.

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