Brown Sugar Coconut Macaroons

Ingredients

4 large egg whites
1 1/2 cups Imperial Sugar Light Brown Sugar or Imperial Sugar Dark Brown Sugar, well packed
2 cups finely shredded unsweetened coconut
2 teaspoons vanilla extract
1/2 cup dark chocolate chips (optional)
1 teaspoon vegetable oil (optional)

Set oven to 360°F.
In a bowl large enough to hold all ingredients mix egg whites and brown sugar using a sturdy rubber spatula. Add coconut.
Create a Bain-Marie (water bath) by placing a heatproof bowl over a large pot filled with an inch of water. Turn heat to medium and constantly stir mixture until it reaches about 110°F-120°F. (A bit warmer than shower water.) Remove from heat and add vanilla. Set aside for at least 30 minutes or until batter is at room temperature.
Line 2 cookie sheets with parchment paper or properly brush sheets with melted butter. Parchment paper can also be buttered as it provides a delicious bottom crust on macaroons. Allow butter to solidify before proceeding with scooping.
Use an ice cream scoop that holds two tablespoons or scoop 2 tablespoon amounts onto pans.
Place in oven and bake util golden and bottom edges browned, about 15 minutes.
Macaroons need to be completely cooled before drizzling with chocolate.
Combine chocolate and oil in a microwave proof bowl and heat in 10 second increments. Once chocolate is 2/3 melted keep stirring until no lumps remain. Additional oil can be added to thin chocolate more. Do not add water as it thickens chocolate.
Spoon or drizzle onto macaroons. While chocolate is still tacky sprinkle with a little coconut.