Coconut Macaroons Dipped In Chocolate

1. 1

   Pre-heat oven to 325. Have two cookie sheets lined with silpat or wax paper.

2. 2

   Mix milk, egg white, and salt together well. Add in coconut and stir until combined.

3. 3

   Using a rounded teaspoon, wet it, and begin scooping out full teaspoons of the coconut mixture. These will be messy and not uniform, but leave them until you have finished spacing twelve on the tray. Wet your fingers and mold the sticky cookies into mounds, try to tame the stray pieces of coconut. Repeat on second tray.

4. 4

   Bake one cookie sheet at a time for 17-20 minutes or until the tops and bottoms of the macaroons are golden brown.

5. 5

   Place cookie sheet on rack to cool. After a few minutes remove the silpat with the cookies on it from the sheet pan and place the silpat on the rack. Do not remove cookies until they are cool, about 15 minutes (this happens while the other sheet of cookies is baking). Remove cookies from silpat and place on a piece of wax paper long enough to cover the surface beneath the rack. Reload the tray with more cookies. Repeat until finished.

6. 6

   When all cookies are cool eat a couple--they are delicious without the chocolate too! Also, melt the chocolate. Remove cookies to silpat and place the wax paper beneath the rack. Using a spatula lightly brush the bottom of the macaroons with chocolate and place upside down or on it's side on the rack to dry. Repeat until finished.

7. 7

   Once all the cookies have chocolate bottoms put the rack in the refrigerator for about an hour or until the chocolate has hardened. Place cookies in gift bags or an air tight container and keep in the fridge for 1-2 days.

* Per serving · 4 servings · Values may vary.