Prepare cookie sheets by lining with parchment paper.
In a large mixing bowl, add egg whites, then whisk in sugar.
Add coconut, and vanilla. Stir to mix.
Using a tablespoon sized cookie scoop, scoop the mixture, and level off. Remove from scoop, and roll the mixture with your hands.
On prepared cooie sheet, arrange balls approximately 1 inch apart.
In preheated oven, bake approximately 15 - 18 minutes, or until the macaroons just begin to lightly brown on top.
Transfer macaroons to the cooling rack for 30 minutes.
In the meantime, add water to the bottom of a double boiler, and place over low heat.
In the top of a double boiler, add chocolate, stir constantly until chocolate has melted.
Dip macaroons in melted chocolate, then place them on a metal tray, or cookie sheet, approximately 1 inch apart from each other.
Place tray in the freezer for approximately 30 minutes to set chocolate.
Place in air tight container, and freeze, or store in the refrigerator.
Will last approximately 3 days at room temperature, approximately 2 weeks in the refrigerator, and approximately 3 months in the freezer.MyWW Points: 3 Blue Plan and 3 Green Plan3 WW Freestyle Points and 3 Smart PointsServing size: 1 Macaroon