Macaroons

2 egg whites ¾ cup  Castor Sugar 1½ cups desiccated coconut 200g dark chocolate, melted Preheat oven to 150ºC. Line two oven trays with baking paper.  Beat eggs whites in a small bowl until firm peaks form. Add sugar gradually, beating well after each addition and until sugar has dissolved and the mixture is thick and glossy. Transfer to a large bowl and add the coconut. Using a large metal spoon, fold gently until the ingredients are just combined. Drop level tablespoons of the mixture onto the trays, about 5cm apart.  Bake for 20 minutes or until golden brown. Cool completely on a wire rack. Dip bases in melted chocolate and allow setting.