Dark Chocolate Dipped Macaroons

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 1 1/2 tbsp corn starch
• 1/2 cup sugar
• 1 tsp salt
• 4 large egg whites
• 2 tsp vanilla
• 11 oz. dark chocolate

Directions

1. 1. Toss the coconut, starch, sugar and salt in a bowl and stir with a fork - or a spork, if you have one - until well blended
2. 2. Over a separate bowl, break the eggs in half and toss the egg yolk back and forth between the two shells until the egg whites drain completely into the bowl - add the vanilla, and whisk until frothy
3. 3. Combine the coconut mixture and the egg white mixture in one of the bowls, and mix until completely combined
4. 4. Let the mixture rest for about a half hour - at some point in there you'll want to preheat the oven to about 325
5. 5. Line a baking sheet with parchment paper, and using a spoon, scoop up the mixture and place them evenly. You can use your fingers, but don't pack the balls too tight - you want some air in there to keep these light and fluffy.
6. 6. Bake the macaroons until the wee pieces sticking out on the bottom turn a golden brown. DON'T leave them in too long, they'll dry out!
7. 7. Take them out, let them sit and cool COMPLETELY
8. 8. Using a double boiler - or boil a pot of water then stick another pot on top of it - melt the dark chocolate until smooth
9. 9. Once the chocolate is melted, dip the macaroons in one at a time, give them a quick twirl while they're in there, then remove and place back on the parchment
10. 10. If you want decorate them - spoon some of the chocolate in a medium Ziplock bag, seal, then cut a TINY piece of the bottom corner of the bag
11. 11. Don't squeeze TOO hard, but using a decent about of squeeze force, zigzag over the macaroons.
12. 12. Let them sit for 3-5 hours - it all depends on humidity and temp in your house. These were ready within about 3 hours.