Adapted from Bon Appetit via Orangette
Makes a dozen large macaroons

3 cups lightly packed sweetened shredded coconut

1/2 cup granulated sugar
3/4 cup egg whites (about 5 or 6 large whites)
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 oz bittersweet chocolate, finely chopped
1/2 cup + 1 tablespoon heavy cream

Combine the coconut, sugar, and egg whites in a large, heavy saucepan. Stir over medium-low heat for
about 10-12 minutes, or until the mixture is pasty but not dry. Over time, the mixture gets somewhat
creamy, then begins to dry out ʹ remove from heat when it is no longer creamy, but sticky rather than
dry. Mix in the extracts. Spread the coconut mixture into a thin layer on a sheet pan and refrigerate until
cold, about 30 minutes.

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or Silpat. Pack the
coconut mixture into a 1/4 measuring cup or scoop. You can pack them into domes, or use your fingers
to press them into pyramids. Bake until golden, about 30 minutes. Cool on a wire rack.

Heat the heavy cream in a small saucepan until it steams. Remove the pan from heat and add the
bittersweet chocolate. Whisk until the chocolate is fully melted and the mixture is smooth. Dip cookies
in the chocolate (or spoon chocolate over them) and set on a parchment-lined sheet. Chill in the fridge
until the chocolate sets, about 2 hours. Then store the macaroons in the fridge in an airtight container.

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http://17andbaking.com/2011/02/18/chocolate-dipped-coconut-macaroons/