Unlike your traditional macaroon, this treat packs a citrus punch.
Preheat oven to 325°F. Lightly grease and flour baking sheets. In a large bowl, combine coconut flakes, sugar, flour and salt. Add orange zest and stir until evenly distributed. Add egg whites and vanilla extract, and gently mix until well-blended. Using a tablespoon to measure equal-sized portions, drop dough 2 inches apart onto prepared baking sheets. Bake 15-20 minutes or until the cookies develop golden brown edges. Cool immediately on wire racks.
Once macaroons are cool, melt 1 cup semi-sweet chocolate chips and dip each macaroon halfway, let excess chocolate drip off, and place on wax paper to set.
Thanks to JB411 from St. Louis, MO for submitting this recipe.