Place small mounds (about 1 tablespoon) (I use a small ice cream scoop) of the batter on the parchment-lined baking sheet, spacing several inches apart. If desired, place a small chunk of chocolate in the center of each cookie. Bake for about 14 to 18 minutes or until golden brown. Remove from oven and place on a wire rack to cool. Then dip or spread the bottoms of each macaroon with the melted chocolate. Place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about 15-30 minutes, or until the chocolate hardens. Can be covered and stored for several days at room temperature or in the refrigerator.