Chocolate-Dipped Macaroons

• 5 large egg whites
• 1/2 teaspoon vanilla extract
• 1-1/3 cups sugar
• 4 cups sweetened shredded coconut, toasted
• 3/4 cup ground almonds
• 12 ounces bittersweet or semisweet chocolate, melted

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°.
2. Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time.
3. Drop mixture by rounded tablespoonfuls onto parchment paper-lined
4. , 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely.
5. Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined
6. . Refrigerate 1 hour or until set. Store in airtight containers.

egg whites, vanilla, sugar, coconut, ground almonds, bittersweet

Taken from www.tasteofhome.com/recipes/chocolate-dipped-macaroons/ (may not work)