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1
Whisk eggs and sugar together in large saucepan until mixture thickens.
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2
Add butter slowly, whisking to blend.
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3
Gently mix in coconut and vanilla extract with wooden spoon.
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4
Sprinkle flour evenly over mixture and blend well.
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5
Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes.
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6
Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.
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7
Preheat oven to 350F Shape about 2 tablespoons of dough into small mountain shapes and place on parchment-lined cookie sheets.
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8
Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned.
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9
Cool completely on a wire rack.
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10
Melt bittersweet chocolate in small saucepan over low heat, stirring constantly.
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11
Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed.
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12
Place cookies on wax paper and let stand until chocolate is firm.
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13
Melt white chocolate over low heat in clean saucepan, stirring constantly.
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14
Dip top points of each cookie into white chocolate to add snow cap.
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15
Allow white chocolate to set at least 3 hours.
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16
Store in airtight container in refrigerator for up to 3 days.
