Chocolate Coconut Macaroons

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.

Combine the egg whites and cream of tartar in a clean mixing bowl, then beat with an electric mixer on high speed until stiff peaks form, approximately 3-4 minutes.

Gently fold the vanilla, chocolate flavoring, and salt into the beaten egg whites using a spatula until just combined.

Fold the flaked coconut into the mixture in two additions, stirring gently until fully incorporated.

Fold the semisweet chocolate chips into the coconut mixture until evenly distributed throughout.

Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 18-20 minutes until the macaroons are golden brown on the edges and set but still slightly soft in the centers.

Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.