• Preheat the oven to 325. Prepare one large baking sheet or two half sheets with parchment paper or silicone baking mats.
• In a large glass or metal mixing bowl, beat egg whites with a whisk or hand mixer until soft peaks form. This means that when you lift the whisk or beater, soft peaks will barely hold their shape and curl over onto themselves.
• Add vanilla, salt, and espresso powder, and whisk to combine.
• In another bowl, combine coconut, sweetened condensed milk, and cocoa powder. Stir until combined.
• Add the coconut mixture to the egg white mixture. Fold the egg mixture into the coconut mixture until completely combined. Stir in the mini chocolate chips.
• With a cookie scoop, scoop the dough onto your prepared baking sheets. Use wet fingers to shape the dough into round balls and tuck in any stray shreds of coconut.
• Bake for 20-25 minutes.
• Place the baking sheet on a baking rack to cool for 3-5 minutes, then transfer the macaroons to the wire rack to cool completely.

White Chocolate Dirzzle

• Melt the white chocolate and shortening in the microwave for 30 seconds. Stir. Continue to heat in 10-second increments until completely melted and smooth.
• Drizzle the white chocolate with a spoon over the macaroons. I like to do this on a baking rack set over a baking sheet to catch the drips.
• Store macaroons in an airtight container at room temperature for 3 days or in the refrigerator for a week.

  You can also freeze macaroons in an airtight container with wax paper or parchment paper between layers for up to three months.