Chocolate-Dipped Macaroons

I LOVE macaroons. Dipped with chocolate is just a bonus! From Woman’s Day November 16, 2004

• Ready In: 1 hr 15 mins
• Yields: 48 macaroons

Ingredients

• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1 (14 ounce) bag sweetened flaked coconut
• 1  tablespoon  freshly grated  orange peel
• 1  teaspoon vanilla extract
• 2  large  egg whites
• 1 (12 ounce) bag  semi-sweet chocolate chips

Directions

1. Heat oven to 325°F
2. Line baking sheet(s) with foil.
3. Coat with nonstick spray and dust with flour.
4. Mix first 4 ingredients in a large bowl.
5. Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted.
6. Fold into coconut mixture.
7. Drop level measuring tablespoons about 1" apart on baking sheet(s).
8. Bake 14 to 16 minutes until lightly toasted.
9. Slide foil onto a wire rack and let cool completely.
10. Peel off foil and save.
11. Melt chocolate chips as package directs.
12. Dip bottoms of macaroons in chocolate and replace on foil.
13. Slide foil back onto baking sheets and re­frigerate until chocolate sets; peel macaroons off foil.
14. Refrigerate tightly covered with wax paper between layers up to 1 week.