Coconut Chex Macaroons

1. Preheat oven to 300ºF (roughly 149ºC). Line two large baking sheets with parchment paper or silicone mats.
2. In a large bowl, mix together the cereal, coconut, egg whites and powdered sugar.
3. Drop tablespoons full of the mixture onto the baking sheets. Because the egg whites are quite sticky, it is a lot easier to transfer the mixture from the spoon to the baking sheet with damp hands. I ran my hands under water many times while performing this step.
4. Bake for about 25 minutes, or until the coconut starts to brown.
5. With a few minutes left in the baking time, melt the chocolate. Put the chocolate chips in a microwave-safe bowl and microwave it for 60 seconds. Check the progress of the chocolate. If you can still see whole morsels, continue microwaving at 15-second increments. Keep microwaving until most of the chips are partially melted and soft. Stir the chocolate together until it turns into a fairly runny sauce.
6. When the macaroons are done remove them from the oven. Using a spoon, drizzle the chocolate on top of the cooked macaroons.The drizzle should harden in a few hours.
7. Store leftover macaroons in an airtight container at room temperature.

Notes:
1. Adapted from Basic N Delicious.
2. If you do not have any Chex cereal, just use any other light, crispy cereal that you have on hand.
3. If you plan to transport these macaroons somewhere, be aware that the chocolate drizzle takes a little time to firm up. I laid all of the macaroons in a single layer so that the chocolate drizzle did not smudge everything.
4. Unsweetened shredded coconut should work for this recipe also.