Preheat the oven to 350 degrees F.

Beat the egg whites in a bowl until foamy. Add the remaining ingredients and stir well.

Form half-egg shapes by pressing together the coconut mixture (the mixture will be sticky - this is normal). Place coconut macaroons on a baking sheet and bake for 15 to 17 minutes, or until the edges are golden brown. Remove from the oven and allow macaroons to cool 5 minutes before using a spatula to lift them off of the cookie sheet.

Place the chocolate chips in a microwave-safe bowl and microwave for 30 seconds. Stir chocolate chips, and microwave at 15-second intervals, stirring the chocolate in between intervals, until melted (about 1 minute to 1 minute and 15 seconds total). Allow the chocolate to cool and thicken slightly.

Dip the bottoms or the tops of the macaroons in chocolate, then sprinkle the wet chocolat with desired toppings, such as chopped nuts, candied ginger, or flaked coconunt.

Place macaroons on their sides on a plate to dry.