CHOCOLATE-DIPPED MACAROON

Steps:

• 1.Heat over to 325. Line baking sheet with foil (I use release foil) 2.Mix first 4 ingredients in a large bowl. Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Fold into Coconut mixture. Drop level measuring tablespoons about 1 inch apart on baking sheet. 3.Bake 14 to 16 minutes until lightly toasted Slide foil onto wire rack. Let cool Completely. Peel off foil; save foil. 4.Melt chocolate chips as package directs. Dip bottoms of macaroons in chocolate peel macaroons off foil. Refrigerate or cold area tightly covered with wax paper between layers.