¼ to ½cupdark chocolate chips or chopped chocolate
Preheat oven to 325 and line a cookie sheet with parchment paper.
In a large bowl, place coconut, coconut milk, honey, lime zest, vanilla extract, coconut flour, and a pinch of salt. Stir to combine.
In a small bowl, add egg white and another pinch of salt. Using hand mixer, beat egg white until soft peaks form, about 1-2 minutes.
Fold the egg white into the coconut mixture until fully combined.
Using a tablespoon, scoop out mixture, making a slight indentation with your finger. Place chocolate in indent. Scoop enough mixture into tablespoon again to cover top of macaroon. Don't be afraid to pack the macaroon together a bit into ball form to keep from falling apart once baked. Place on cookie sheet.
Bake for 20-25 minutes or until starting to turn golden brown, rotating cookie sheet halfway through.
Cool macaroons on wire cooling rack before serving.