1. Preheat oven to 400°F.

2. Whip the egg whites to a stiff peak, 3-5 minutes.

3. Fold the coconut sugar, coconut, and cherries into the egg whites. (save the yolks for scrambled eggs or Natural Grocers Quick Hollandaise Sauce)

4. Line a baking sheet with parchment paper and using a tablespoon, scoop out individual macaroons onto the baking sheet. Using dampened hands, form each scoop into a mound.

5. Bake for 15-18 minutes, or until golden brown, then remove and place on a wire rack to cool.

6. While the macaroons are cooling, melt the chocolate squares in a double boiler or microwave.

7. Drizzle the melted chocolate over the macaroons. Allow the chocolate to set before serving. Store leftovers in an airtight container in the refrigerator.