Honey Bunches of Oats
Chocolate cereal combined with shredded coconut puts a fun twist on the classic macaroon.
Heat oven to 350 degrees F. Line baking sheets with parchment paper; set aside.
In a large bowl, whisk together egg whites, sugar, and salt until very frothy. Fold in coconut and cereal until moistened.
Drop mixture into 2-inch rounds on prepared baking sheets. Bake until lightly golden, about 25 minutes. Transfer to wire rack to cool completely.
Using a microwave safe bowl, melt chocolate chips in microwave in 30-second intervals until smooth.
Dip bottom part of macaroons into melted chocolate and place on parchment paper. Cool in refrigerator for 30 minutes or until set.