325 degrees

In a mixing bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

Drop dough in 1 Tablespoon portions, 2” apart onto buttered and floured 12” x 15” baking sheets (or use parchment paper or silicone liners with no butter or flour).

Bake at 325 degrees until macaroons are golden, about 18-22 minutes. With a wide spatula, transfer cookies to racks to cool completely.

When cookies are cool, in a small saucepan on low heat, melt chocolate chips with shortening, gently stirring until smooth. Dip half of each cookie in the melted chocolate. Set dipped macaroons on waxed paper lined baking sheets. Chill in refrigerator, uncovered, until chocolate is firm, about 30 minutes. Makes 22 large scoop cookies or 34 small scoop cookies.