Chocolate Dipped Coconut Macaroons
(Source: Brown Eyed Baker)
Yields 3 dozen
For the cookies:
2/3 C sweetened condensed milk
1 large egg white
1 1/2 tsp vanilla
1/8 tsp salt
3 1/2 C sweetened flaked coconut
For the Chocolate:
10 oz semi-sweet chocolate, chopped
Preheat oven to 325F. Line two cookie sheets with parchment paper or a silicone mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in coconut.
Drop by tablespoonfuls 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking. Bake, one sheet at a time, until the cookies are light golden brown - 15-20 minutes.
Cool cookies on the baking sheets until lightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
Once cooled to room temperature, line 2 baking sheet with parchment paper. Melt 8 oz of the chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from heat and stir in remaining chocolate until smooth. Holding a macaroon by the pointed tip, dip the bottom into the chocolate. Scrape off excess chocolate and place macaroon on parchment covered sheet.
Refrigerate the macaroons until the chocolate set, about 15 minutes.