1cupchocolate chipsmilk, semi-sweet, or dark chocolate
1 1/2tablespoonscoconut oil
1 1/2cupsunsweetened shredded coconut
1/4cupwhite chocolate chips,optional
Prepare a baking sheet by lining it with parchment or waxed paper. Set aside.
In a large, microwave-safe bowl, add the chocolate chips (not the white chocolate chips) and the coconut oil.
Microwave on low heat in 10 second increments, stirring between each increment, until the mixture is smooth and lump-free.
Add the vanilla extract and salt. Stir to combine.
Add the coconut. (If you are adding nuts, candy, or dried fruit, add it now. Do not add more than 1/2 cup in total.) Stir well to combine.
Using a cookie scoop, scoop mounds of the coconut mixture and drop onto the prepared baking sheet.
Transfer baking sheet to the fridge for two hours or until the chocolate has firmed up.
This next step with the white chocolate is completely optional. Add the white chocolate chips to a microwave-safe bowl. Melt on low heat in 10 second increments, stirring well between each increment. Once smooth, dip the bottoms of each macaroon into the chocolate, allowing the excess to drip off. Return the macaroon to the prepared baking sheet. Drizzle the remaining melted white chocolate over the top. Return to fridge for another hour or until the white chocolate is set.
Place macaroons in a food-safe container and leave at room temperature.