Chocolate-Kissed Coconut Macaroons

Light and chewy with just a touch of chocolate. These cookies are all of those things and low-calorie!

3 egg whites
1/4 teaspoon kosher salt
1 teaspoon vanilla
3 tablespoons sugar
3 1/2 cups sweetened shredded coconut
2 ounces semi-sweet chocolate
2 teaspoons shortening

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Spray parchment with no-stick cooking spray.

Beat the eggs whites, salt and vanilla until soft peaks form. Gradually add in sugar and continue to beat mixture until the egg whites are very stiff. Gently fold in the coconut with a spatula.

Drop batter by the spoonful onto the prepared cookie sheet. Bake for 15-20 minutes or until edges are golden. Remove from oven and let cool completely before peeling the parchment paper away from the cookies.

Melt chocolate and shortening together in the microwave for 30 seconds. Stir, then cook for another 30 seconds if not completely melted. Drizzle atop cookies.

Yields about 3 dozen.