Use a cookie scoop to scoop out and arrange macaroons on the prepared baking sheets, about 2 inches apart. Bake for 12-14 minutes, or until macaroons are slightly golden in color and hold together. Allow to cool on the baking sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
Dip or drizzle melted chocolate onto cooled macaroons. Allow the chocolate to set before serving.
1 cup (170g) semisweet chocolate chips
Notes
When scooping the macaroons onto the baking sheet, you may need to use your hands to gently press the mounds together.
I like to use a large cookie scoop for larger macaroons, but you can use any size or, if you don't have a cookie scoop, a tablespoon works too.