2 cups shredded coconut
½ fresh strawberries
1 egg white
A pinch of salt
½ a cup semisweet chocolate chips
2 tsp coconut oil
Preheat the oven to 350 degree
Combine the coconut, salt, egg white and strawberries into a food processor and mix until the strawberries are fully incorporated into the coconut.
Line a cookie sheet with parchment paper and roll the mixture into small balls.
Bake in the oven for 25-30 minutes.
Once the macaroons have cooled, melt the chocolate chips with the coconut oil.
Dip each macaroon half way into the melted chocolate.
Allow the chocolate to harden before serving.
Source: WFM 1-10