Chocolate Dipped Coconut Macaroons

• 7 ounces shredded sweetened coconut
• 1/2 cup sweetened condensed milk
• 1/4 teaspoon salt
• 1 1/2 teaspoons almond extract pure
• 1/2 teaspoon pure vanilla extract
• 1 large egg white
• 1/8 teaspoon cream of tartar
• 1 tablespoon sugar
• 6 ounces semi sweet chocolate good quality
• 1 teaspoon vegetable oil

1. Preheat oven to 350u0b0F.
2. In a medium bowl, combine sweetened condensed milk, salt, almond extract and vanilla extract. Stir to combine. Add coconut and stir with a rubber spatula until everything is incorporated.
3. In a very clean bowl, mix egg white at room temperature and 1/8 tsp cream of tartar. Whisk or beat on low with a hand mixer until frothy and the cream of tartar has disappeared. Increase speed and beat until soft peaks form. Beat in 1 tablespoon granulated sugar.
4. Gently fold half the beaten egg whites into the coconut, then fold in the other half.
5. Use a small cookie scoop or drop by tablespoons on a cookie sheet lined with a silicon baking liner or parchment paper. Will make about 2 dozen cookies.
6. Bake about 10 minutes or until the tops and bottoms of the cookies are golden brown and delicious. Ovens vary - watch the cookies! Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. I transfer the entire baking liner to the rack and don't try to peel them off until they are completely cool.
7. After cookies have cooled, melt 6 ounces of good quality semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler until almost melted. Remove from heat and stir to finish melting any remaining bits. Dip each cookie bottom and place on a parchment lined baking sheet. Place in the refrigerator until the chocolate sets and they come off the parchment easily.

coconut, condensed milk, salt, almond, vanilla, egg white, cream of tartar, sugar, semi sweet chocolate, vegetable oil

Taken from www.yummly.com/recipe/Chocolate-Dipped-Coconut-Macaroons-1652772 (may not work)