This one is a new family favorite as of this year.

3 Cups Shredded Coconut
1½ T. Cornstarch
¾ Cup Sugar
3 Egg Whites
½ t. Vanilla
4 oz. Bittersweet Chocolate OR
Dark Chocolate Chips OR Semisweet Chocolate- I used a mix of the last 2

Preheat oven to 350°

Mix Coconut, Cornstarch, Sugar, Egg Whites and Vanilla in heat proof bowl.

Set Bowl over a pot of boiling water (or use a double boiler) Heat mixture till it thickens, stirring constantly (about 4 minutes). Remove from heat and spoon out by scant tablespoonfuls onto an ungreased cookie sheet.

Bake for 10-15 minutes or till lightly golden. Put on wire rack to cool- NOT NEWSPAPER-

Melt chocolate of choice- can stir a teaspoon of vegetable oil in if needed to make it smoother, Dip bottoms of macaroons into chocolate and place on wax paper covered baking sheet. Place in refridgerator or cold space to set.

I HIGHLY reccomend that you double this recipe. They will go that fast.