Prepare: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.

Mix Dough: Add all of the ingredients to a mixing bowl and mix with a spoon or spatula until fully combined and somewhat sticky.

Shape Macaroons: Using a small cookie scoop, carefully shape 15 small haystack-style cookies. Depending on the flour and consistency of the coconut used, it may be a little messy and require your hands to shape and mend any that fall apart. A packed small cookie scoop is the perfect size for each macaroon. They should be about 1.5-inches in diameter. 

Bake: Bake the macaroons for 16 minutes until starting to turn light golden brown.

Cool: Remove from the oven and let them cool on the pan for at least 45 minutes or until completely cool. The longer they cool, the firmer they'll be and this will ensure they won't break when you dip them in chocolate.

Melt Chocolate: Melt the chocolate in a double boiler or in the microwave in a microwave-safe bowl in 15-second increments, stirring between each increment. When all the chocolate has nearly melted, stir to mix in any remaining bits. If you find the chocolate is quite thick, you can mix in 1-2 tsp coconut oil or butter to thin it slightly and make it easier for dipping.

Dip Macaroons: Gently dip the macaroons into the melted chocolate to coat the bottom and about 1/4-inch up the side of each. Place each macaroon back on the baking sheet. If you have extra chocolate, you can drizzle it over top of the macaroons. If you run out, you may need to melt a little more.

Chill: Place the entire tray in the fridge or freezer until the chocolate hardens then enjoy!