Chocolate-Dipped Macaroons

• 5 large egg whites
• 1/2 vanilla bean, split lengthwise
• 1 1/3 cups sugar
• 4 cups long-shred unsweetened coconut (about 6 ounces), lightly toasted
• 3/4 cup slivered almonds, toasted, cooled, ground
• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1. Preheat oven to 275F.
2. Line 2 large baking sheets with parchment paper.
3. Place egg whites in large bowl; scrape in seeds from vanilla bean.
4. Using electric mixer, beat egg whites until soft peaks form.
5. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes.
6. Fold in coconut, then almonds.
7. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.
8. Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes.
9. Transfer baking sheets to racks; cool macaroons completely.
10. Transfer macaroons to work surface; re-line pans with clean parchment.
11. Place chocolate in top of double boiler over simmering water.
12. Stir chocolate until smooth; remove from over water.
13. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch.
14. Place on prepared sheet, chocolate side down.
15. Repeat dipping with remaining macaroons.
16. Chill until chocolate is firm, about 1 hour.
17. (Can be made 3 days ahead.
18. Cover and keep refrigerated.
19. Let macaroons stand at room temperature 1 hour before serving.)

egg whites, vanilla bean, sugar, longshred, slivered almonds, bittersweet

Taken from www.epicurious.com/recipes/food/views/chocolate-dipped-macaroons-107951 (may not work)