Coconut Macaroons

3 Cups unsweetened desiccated coconut
1 1/2 teaspoons vanilla extract
2 tablespoons plus
1 1/2 teaspoons melted butter
1 cup sugar
3 extra-large or 4 medium-large egg whites
1 cup chopped chocolate, optional

Preheat oven to 350
(1) in a large mixing bowl, combine coconut, vanilla, butter and half the sugar
(2) Whip the whites in the bowl of an electric mixer until they begin to get foamy and opaque. Add the remaining sugar in a slow, steady stream and continue whipping until the mixture is pure white and volumized, but just short of holding soft peaks. Fold the whites into the coconut mixture. Add the chocolate if desired.
(3) Using a very small ice-cream scoop or teaspoon, scoop or teaspoon, scoop the batter onto parchment-lined cookie sheets, about 1/2 inch apart.  Bake for about 13-15 minutes until lightly browned, turning the tray once during baking.  Cool completely.  Note:  The batter can make several days in advance, and kept covered and refrigerated.