Chocolate Dipped Macaroons
12 ozs. sweetened, flaked coconut
2 egg whites
½ cup sugar
1 tsp. vanilla
pinch of salt
4 ozs. bittersweet chocolate, chopped
Combine all ingredients but chocolate. With wet fingers, shape about
2 T of mixture into a mound on parchment paper on a cookie sheet. Bake for
15 minutes at 350º until coconut begins to brown on top. Let cool
on pan for 5 minutes and carefully remove with spatula to wire rack. Melt
the chocolate in the top of a double boiler, or in microwave. Stir until
smooth. Holding each macaroon on the side, dip other half into the chocolate. Place
on clean cookie sheet covered with parchment paper. Place macaroons
in refrigerator for 30 minutes to harden the chocolate. Transfer to
an airtight container. Makes about 15 cookies.
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