Coconut Macaroons

Coconut macaroons are another good 'make-it-early' selection. They freeze great, and thaw really fast. Dipping the base of the cookie in dark chocolate adds to the taste, dresses it up a bit, and helps hold the coconut part together.

COCONUT MACAROONS

3 cups shredded coconut
1-1/2 TBS. cornstarch
3/4 cup sugar
3 egg whites
1/2 tsp. vanilla extract
4 oz. of bittersweet chocolate (morsels or a bar broken into pieces)

Heat oven to 350 degrees. Mix coconut, cornstarch, sugar, egg whites and vanilla in heat-proof bowl. Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat. Cover a baking sheet with parchment paper; spoon macaroons onto paper, about 1 TBS. for each. Bake in preheated oven for 10 to 15 minutes - until slightly golden but still soft and chewy. Slide parchment and cookies onto a cooling rack.
Place chocolate in a small microwave-safe bowl and heat on high power for one minute. Stir until smooth, micowaving additional time if needed. [If you haven't used the microwave to melt chocolate before - the chocolate can be melted, but still hold its shape. Be sure to stir before continuing to microwave.] Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a wax paper-lined baking sheet in the refrigerator to set. Makes 2-1/2 dozen.