why do my Chocolate Macaroons (aka Chocolate Drop cookies) come out Flat??

You may notice a few key points I have highlitghted, Merry Christmas, Enjoy

Chocolate Coconut Macaroons

INGREDIENTS

1/4 c semisweet chocolate chips

2 large egg whites

1/4 ts cream of tartar

1 ts vanilla

1 ts chocolate flavoring

1/8 ts salt

2 1/2 c flaked coconut

Instructions

Melt chocolate chips in the top of a double boiler or in a micowave oven. Set aside and COOL to room temperature. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip UNTIL PEAKS ARE FORMED. Add sugar gradually while continuing to beat at high speed. Add flavorings and salt to meringue, beating at low speed. Add melted clocolate, continuing to beat at slow speed. Remove the whip and FOLD the coconut into the margingue with a spoon. Drop by HEAPING tablespoon onto a cookie sheet that have been sprayed with pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes, or until marcroons are not quite firm. Remove loosly covered container in a dry place at room temperature. Keep in a loosely covered container in a dry place at room temperature, or freeze until needed. Do not cover tightly if storing at room temperature.

I would try another recipe. It actually looks like that one is missing something. I have made macaroon tart cups twice in the past couple of days, and this is the recipe for those:

1/2 cup sugar

2 egg whites

1/4 cup + 2 Tablespoons all-purpose flour

2 cups coconut

1 teaspoon vanilla

Mix all ingredients together. Press into greased muffin cups - regular or mini's (recipe makes about 2 dozen mini cups). The cups will be spread rather thin. Bake at 350 degrees for about 8 minutes - only until the top edges are brown, the inside will be cooked but will be pale. Let sit in pan for about 2 minutes, then remove. You could use them as a drop cookie, too. I fill these with lemon curd.

If you find them hard to remove, run a knife around the edges as soon as they are out of the oven. Take a plastic spoon and run is around the edges and on into the bottom to get them to release.

I would need the recipe but the thing that jumps to my mind is if you are using butter. Butter spreads out a cookie when baked, more so than shortening. You may try switching to shortening. You can find butter flavored shortening. Shortening melts less. Another thought is you may want to check your oven temperature, seems like if it is running lower than usual you would find the cookie spreading out flat.

next time try having all your ingredients at room temperature before you start...also this may just be an old wives tale but my mother always told me never run or walk hard in the house while cookies or cakes are baking because it will cause them to fall....another thing keep the oven closed during baking ...yes i know its tempting to sometimes take a peek but never open the oven till the LAST few minutes of baking...opening too soon will also cause your cake or cookies to fall and not rise....i hope this helps...Merry Christmas

I don't have enough info to tell you why they are coming out flat, Has someone else made them and they came out great? I would recommend trying a recipe from foodnetwork.com I get most of my recipes from there and have been very successful. Have you ever thought that there was a problem with the recipe?

Is there butter in the recipe?

if there is and the butter is melty or too soft when you mix the dough that will make them spread out and flatten,happens with any cookie containing butter if the butter is too soft or melted.

Could you give us the ingredient list? Maybe too much butter or semi-liquid, or not enough leavener... (baking soda)

maybe you are making them too small. Try using a mini ice cream scooper. That works really well.