Chocolate-Dipped Macaroons

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   ["Heat oven to 325F", "Line baking sheet(s) with foil.", "Coat with nonstick spray and dust with flour.", "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"" apart on baking sheet(s).", "Bake 14 to 16 minutes until lightly toasted.", "Slide foil onto a wire rack and let cool completely.", "Peel off foil and save.", "Melt chocolate chips as package directs.", "Dip bottoms of macaroons in chocolate and replace on foil.", "Slide foil back onto baking sheets and refrigerate until chocolate sets; peel macaroons off foil.", "Refrigerate tightly covered with wax paper between layers up to 1 week."]

* Per serving · 4 servings · Values may vary.

No additional tips available.