Coconut Macaroons Dipped in Chocolate

Coconut Macaroons Dipped in Chocolate

2/3 cup Sweetened Condensed Milk
1 1/2 tsp. Vanilla
1 Large Egg White
1/8 tsp. Salt
3 1/2 cups Sweetened Flaked Coconut

Chocolate Dipping
10 Ounces Semi-Sweet Chocolate Chips
1. Preheat oven to 325°F degrees. Line cookie sheet with parchment paper or a silicone mat. 

2. In a large bowl, stir together sweetened condensed milk, vanilla, egg white, and salt until combined. Stir in coconut until well blended.

3. Drop dough by tablespoon about two inches apart. Form cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to avoid stickiness. 

4. Bake until golden brown, about 15-20 minutes

5. Cool the cookies on the cookie sheet until lightly set, about two minutes. With metal spatula, move to wire rack. 

6. After cookies have set, typically about 30 minutes, set out two sheets of parchment paper. 

7. Melt chocolate over low heat, stirring the whole time. I will sometimes add in some cooking wax, to help the chocolate melt evenly. Dip the bottom of the macaroons into the chocolate and put on parchment paper to cool. Refrigerate until chocolate has set.