Ginger Macaroons
http://bakedchicago.typepad.com

3 egg whites
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup finely chopped candied ginger
2 cups flaked coconut
1/3 cup dark chocolate chunks
1 teaspoon shortening

Preheat oven to 325F degrees. Spray baking sheets with non-stick
spray.

In large bowl, beat egg whites with mixer on high speed until frothy.
Gradually beat in sugar until stiff. In small bowl, stir together
flour, pumpkin pie spice, ground ginger and salt. Fold into beaten
egg whites. Fold in candied ginger and coconut.

Drop by tablespoonfuls 2 inches apart on baking sheets. Bake 15 to 20
minutes or until macaroons feel firm and are lightly browned. Cool 10
minutes, then remove from baking sheets to cooling rack. Cool
completely.

In small microwavable bowl, place chocolate chunks and shortening.
Microwave uncovered on high for 30 seconds, then stir until melted and
smooth. Drizzle over cookies.