You can dip the tops of Passover macaroons in chocolate, or the bottoms, or just one side, or drizzle them with chocolate. A microwave oven makes quick work of melting chocolate.
In a microwave-safe bowl, spread out 4 ounces of cut-up bittersweet chocolate. Microwave for 20 seconds, stir, and heat 20 seconds more, or until almost melted. Stir and heat 5 seconds more, or until completely melted. If not melted, continue to heat at 5-second intervals.
To dip tops: Hold onto the bottom of a macaroon, dip the top into the chocolate and quickly set it on parchment paper. Let the excess drip down.
To dip the bottoms: Hold onto the top and dip a bottom and about ¼-inch up the sides in the chocolate, letting the excess drip back into the bowl. Place on parchment to set.
To coat the whole macaroon: Drop, one at a time, into the melted chocolate and use a fork to lift it up, letting the excess drip back into the bowl. Place on parchment to set.
To drizzle: Dip a fork in the melted chocolate and drizzle the chocolate in a zigzag pattern over the top. Or pour the melted chocolate into a small plastic bag, cut a tiny hole in one corner, and drizzle the chocolate over the cookie. Place on parchment to set.
To store: Pack coated macaroons in an airtight container, layered with waxed paper. Store in the refrigerator for about 1 week.