Chocolate-Dipped Coconut Macaroons

• 8 large egg whites (1 cup/250 ml)
• 2 1/2 cups (500 g) sugar
• 1/2 teaspoon salt
• 2 tablespoons (30 ml) honey
• 5 cups (350 g) dried unsweetened shredded coconut
• 1/2 cup (70 g) all-purpose flour
• 1 teaspoon vanilla extract
• 4 ounces (115 g) bittersweet or semisweet chocolate, chopped

1. In a Dutch oven or very large saucepan, mix together the egg whites, sugar, salt, honey, coconut, flour, and vanilla.
2. Set over medium-low heat and gently cooking the mixture, stirring frequently to dry it out a bit.
3. When the bottom just begins to sizzle, transfer the mixture to a medium bowl and let cool slightly.
4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
5. Line 2 baking sheets with parchment paper or silicone baking mats.
6. When the mixture is cool enough to handle, use your fingers to form it into tight 1 1/4-inch (3-cm) pyramids and place them on the prepared baking sheets (they wont spread during baking so you can place them fairly close together).
7. Bake, rotating the baking sheets midway during baking, until the macaroons are uniformly deep golden brown, about 20 minutes.
8. Let cool completely on the baking sheets.
9. To dip the macaroons in chocolate, remove the cookies from the baking sheets.
10. Turn over the parchment paper sheets so the clean sides are facing up or line the baking sheets with plastic wrap.
11. Add the chocolate to a medium heatproof bowl.
12. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
13. Dip the bottom of each macaroon into the melted chocolate, scraping any excess chocolate against the inside rim of the bowl.
14. After dipping, place the cookie, dipped side down, on the prepared baking sheet.
15. Refrigerate until the chocolate hardens.
16. The batter can be refrigerated for up to 1 week or frozen for up to 1 month.
17. The macaroons, dipped or undipped, can be kept in an airtight container for up to 3 days.
18. Milk chocolate can be used in place of the dark chocolate.
19. To make these cookies for Passover, substitute ground almonds or matzoh meal for the flour.

egg whites, sugar, salt, honey, coconut, flour, vanilla, bittersweet

Taken from www.epicurious.com/recipes/food/views/chocolate-dipped-coconut-macaroons-379635 (may not work)