Macaroon Ingredients:

3 cups shredded coconut
1 1/2 tbl. cornstarch
3/4 cup sugar
3 egg whites
1/2 tsp. vanilla

Chocolate Dipping Sauce:
4 oz. bittersweet chocolate, broken up (you can use different chocolate- dark chocolate is decadent and a lighter sweeter chocolate like semisweet is great too).

Directions:

Heat oven to 350°F.
Mix coconut, cornstarch, sugar, egg whites and vanilla in heat proof bowl.
Set bowl over a pot of boiling water or double boiler. Heat, stirring until the mixture thickens, about 4 minutes. Remove and set aside.

Spoon out macaroons, about a tablespoonful each, and place on ungreased baking sheet.

Bake for 10-15 min. Remove to wire rack.

Place chocolate in small micro-safe bowl and heat on HIGH power for 1 min. Stir until smooth. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl.
Place on waxed paper lined baking sheet and set in refrigerator.