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Preheat your oven to 325 degrees F.
In a stand mixer fitted with the whisk attachment, whip the egg whites on high speed for about 3 minutes, until they're very frothy.
Add the shredded coconut and gently fold it in. The note about folding lemon zest separately is helpful; it keeps the zest from clumping.
Prepare 2 baking sheets by lining them with parchment paper.
Dip the bottoms of the cooled macaroons into the melted chocolate. Place them on cooled, parchment-lined baking sheets (not a cooling rack, as they might stick).
Refrigerate the dipped macaroons for about an hour before serving to let the chocolate set.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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