Preheat oven to 325° and line 2 cookie sheets with parchment paper.
In a medium size bowl, add your first four ingredients and stir until smooth.
Add coconut and continue to mix until thoroughly combined.
Using a tablespoon, scoop about two tablespoons of the mixture on to the cookie sheet.
You can also use your hands to roll into balls.
Bake for 20-25 minutes or until golden brown.
Let the macaroons cool completely before dipping the bottoms into the melted chocolate.
These delicious cookies will keep in an airtight container for about a week (if they last that long!).
