Coconut Macaroons

I make these macaroons often. They are very simple to make. When cooked, I like to dip the bottom of the macaroon in semi-sweet chocolate for an extra sweet touch. These are really delicious.

3 Egg Whites
3 Cups Confectioners Sugar
4 Cups Flaked Coconut
Chocolate Base:
1 Cup of Semi-Sweet Chocolate Chips
1 Tbsp. Vegetable Oil

Beat the egg whites with the confectioners sugar until very light (it’s best to use a hand mixer). Stir the flaked coconut into the egg white mixture. Line a baking sheet with parchment paper. With a teaspoon, dipped in water, place small mounds of the mixture side by side on the pan. Let the macaroons dry for about 2-3 hours. Meanwhile, preheat the oven to 325 degrees. Bake the macaroons on the center shelf of the oven for 15-20 minutes. Remove from the oven and let cool. When the macaroons are cooling, prepare the chocolate base. In a microwaveable bowl, combine the chocolate chips and vegetable oil, and microwave for 1 minute, stirring well. Continue to microwave in 30 second increments, until the chocolate is smooth. (Do not overcook, or the chocolate will seize). Dip the bottom of the cooled macaroons in the melted chocolate, and place on waxed paper until the chocolate hardens. Drizzle the top with additional melted chocolate if desired.