Coconut Macaroons Dipped in Chocolate

Beat the egg whites until stiff, then gradually stir in sugar, lemon juice and salt. Fold in the coconut with a spatula. Line a baking sheet with parchment paper. Place heaps of the macaroon batter on the baking sheet using two spoons. Bake in a preheated oven at 150°C (gas mark 1-2, fan: 130°C) (approximately 300°F) for about 30 minutes. Remove from the oven and let the macaroons cool on a wire rack. Chop chocolate and melt. Dip the bottom of the macaroons into the melted chocolate (about 3 mm deep, approximately 1/8 inch), then let dry on a wire rack. Once solidified, loosen the macaroons from the rack with a knife and serve.