Chocolate-Dipped Macaroons

1. 1

   Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275&deg.

2. 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. 3

   Drop mixture by rounded tablespoonfuls onto parchment paper-lined

4. 4

   , 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely.

5. 5

   Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined

6. 6

   . Refrigerate 1 hour or until set. Store in airtight containers.

No additional tips available.