Instructions: Beat egg whites until stiff peaks form, about 3 minutes in mixer, about 7 minutes by hand. Add almonds and 1 cup powdered sugar and fold in. Fold in remaining powdered sugar, coconut, lemon zest and rum.

Spoon batter by tablespoons onto baking sheets lined with wax paper. Bake at 300 degrees 20 minutes, or until golden brown on outside and soft on inside. Cool on baking sheets.

While macaroons bake, place chocolate in top of double boiler and set over gently simmering water. Stir occasionally as chocolate melts. When melted, lower heat to warm. (Or microwave on high 30 seconds. If not melted, stir and microwave 30 seconds longer.)

Dip macaroons into melted chocolate, coating 1/3 to 1/2 of each cookie. Place on wax paper-lined tray and refrigerate 5 to 10 minutes, until chocolate is firm.

This recipe yields 3 dozen.

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