Chocolate-Dipped Coconut Macaroons

1. 1

   In a saucepan, stir together egg whites, sugar, salt, vanilla, coconut and sift in flour.

2. 2

   Stir the mixture until combined well.

3. 3

   Cook the mixture over moderate heat, stirring constantly, for 5 minutes.

4. 4

   Increase heat to moderately-high and cook the mixture, stirring constantly, for 3-5 minutes more, or until it is thickened and begins to pull away from the bottom and sides of pan.

5. 5

   Transfer mixture to a bowl and let it cool slightly, and chill, surface covered with plastic wrap, until just cold.

6. 6

   Preheat oven to 300F and place rack in centre of oven.

7. 7

   Drop heaping teaspoons of dough 2 inches apart onto buttered baking sheets an d bake macaroons in batches for 20-25 minutes, or until pale golden.

8. 8

   Transfer to a rack and let cool.

9. 9

   Melt chocolate, stirring, until smooth.

10. 10

    Remove from heat and dip in macaroons, coating halfway and letting chocolate drip off.

11. 11

    Transfer to a foil-lined tray and chill for 30 minutes to 1 hour, or until chocolate is set.

12. 12

    The macaroons keep, chilled, separated by layers of wax paper, in an airtight container for 3 days.

13. 13

    Let stand at room temperature for 20 minutes.

* Per serving · 4 servings · Values may vary.

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