• In a large glass bowl, combine sugar with potato starch. Whisk in egg whites until well incorporated and slightly foamy. Mix in coconut, 3 tbsp water, the almond flour and salt until combined.

  • Microwave mixture for 30 seconds. Mix well with a silicone spatula, making sure to scrape sides of bowl. Repeat 3 times. Stir in orange zest and vanilla. Refrigerate 30 minutes.

  • Heat oven to 325°. Stir mixture. Spoon 30 rounded teaspoonfuls of mixture onto 2 parchment-lined baking sheets. Press 2 to 3 chocolate chips inside center of each cookie. Gently spoon 1 level tsp coconut mixture on top of each cookie. With moistened hands, bring up bottom layer to top layer and enclose chocolate. Round each mound to resemble a ball.

  • Bake 25 to 30 minutes, until golden brown. Remove from oven and cool 10 minutes, then transfer to a wire rack to cool completely.

  • With a spoon, dribble a stream of Chocolate Drizzle over macaroons.

Chocolate Drizzle

  • Combine 1/4 cup semisweet chocolate chips and 1/2 tsp coconut oil or light olive oil in a small glass bowl. Microwave for 30 seconds. Stir. Microwave for an additional 30 seconds, then stir until chocolate is completely melted.

Nutrition Facts

114 calories; 7 g total fat; 21 mg sodium. 13 g carbohydrates; 1 g protein;