These Easy Coconut Macaroons drizzled with chocolate are moist and chewy on the inside and crispy on the outside. They are like a homemade Mounds bar!
Combine sweetened shredded coconut, Stevia In The Raw® Bakers Bag, granulated sugar, flour, and salt in a bowl.
Add eggs whites and vanilla, mix well.
Use a small dough scoop or two teaspoons to make small mounds of the dough on a parchment covered baking sheet. Bake at 325°F for 23-26 minutes, or until golden, rotating the baking sheet halfway. Slide the cookie covered parchment paper onto the counter to allow the macaroons to cool.
Melt the chocolate chips and shortening in the microwave. Dip the coconut macaroons in the chocolate and place them back on the parchment paper. Once all of the cookies have been dipped, drizzle the remaining chocolate over the top.