1. Heat oven to 325°F. Line baking sheet(s) with foil. Coat with nonstick spray and dust with flour.
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 in. apart on baking sheet(s).
3. Bake 14 to 16 minutes until lightly toasted. Slide foil onto a wire rack. Let cool completely. Peel off foil; save foil.
4. Melt chocolate chips as package directs. Dip bottoms of macaroons in chocolate. Replace on foil. Slide foil back onto baking sheets. Refrigerate until chocolate sets; peel macaroons off foil. Refrigerate tightly covered with wax paper between layers up to 1 week.
This recipe has been added to the following public cookbooks:
2008 AOL Holidays Cookie Calendar Recipes,
My Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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