• 3 eggs
• 3 egg yolks
• 1 lb unsweetened coconut
• 1-1/2 cups sugar
• 6 oz semi-sweet chocolate chips

Whisk the eggs until lightly mixed. Add the sugar and coconut and stir just until blended, and form into uniform balls. With dampened hands, make into desired shapes: balls, patties, pyramids, squares, etc. Bake at 325 until golden brown. Let cool on rack.

While macaroons are cooling, melt chocolate in double boiler over almost-boiling water or in microwave. Dip cooled macaroon bottoms in chocolate and allow to cool on parchment paper or wax paper.