Directions

• Step 1
  Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
• Step 2
  Using an electric mixer, beat egg whites and salt until stiff in a medium bowl.
• Step 3
  In a second bowl, combine agave nectar, vanilla, and almond extract. Using a folding motion, combine coconut and agave mixture with egg whites.
• Step 4
  Place tablespoon-sized portions of coconut batter onto a prepared baking sheet. Using fingers, mold macaroons into a round shape.
• Step 5
  Bake for 15 minutes until slightly golden brown.
• Step 6
  Add water to the bottom of a double boiler. Bring water to a simmer and turn heat down to low. Add chocolate to the top pan and stir with a wooden spoon until melted.
• Step 7
  Dip the top of the macaroons into the chocolate. Place dipped macaroons onto a tray covered with parchment paper.
• Step 8
  Place tray of macaroons in the refrigerator for at least 30 minutes to allow chocolate to harden.