Chocolate-Dipped Coconut Macaroons!

Mmmm... delicious! These are a relatively simply treat that aren't terribly difficult to make. But, there are a few things that need to be watched out for:

• Many macaroon recipes call for "lightly toasting" the coconut flakes. This is probably a good idea, but they burn super easy, so be careful. And burned coconut flakes smell almost as bad as burned popcorn.
• Double Boiler: Melt the chocolate of medium heat using a double boiler or a heat-safe bowl set over a bowl with 1/2 inch of barely simmer water. This will substantially reduce the chances of burning the chocolate. Also, make sure that the bottom of the bowl isn't touching the water - this defeats the purpose of using a double boiler, which is to heat the bowl slowly through steam.
  
• Whipping egg whites: This was the main task for me b/c I'd never whipped egg whites before. It isn't to terribly difficult (just keep whipping them with your hand-held or standing mixer), but do keep an eye on them. Overwhipped egg-whites are no fun. A few specific tips on whipping egg whites from "The Professional Chef" by the Culinary Institute of America:
  
• The egg whites should be at room temperature. They will whip up easier.
• They must be totally free of any trace of yolk. Yolk inhibits the whipping process.
• The bowl and whip must be totally free of any fat. Any fat present will coat the egg white molecules, and prevent them from forming the correct structure.
• The bowl should be large enough to allow the egg whites to expand to 8 to 10 times their size.
• Begin whipping at a slow speed, just until the whites start to losen and become foamy. Then increase the speed until the whites hold soft or medium peaks (see below for description). The reason why you don't want to overbeat the eggs is that they will become "dull, grainy, and dry looking." They also "collapse quickly and separate as they are foled into a base or batter."
  
• Here is a short description of "soft," "medium", and "stiff" peaks:
• Soft peaks: These are peaks that "barely hold their shape. The peaks tip over when the whip is lifted."
• Medium Peaks: These "become stiffer and retains its shape for a longer time when the beater is lifted from the bowl." (As it were, after reading this description, I believe I had something between soft and medium peaks instead of the suggested stiff peaks when I made the macaroons).
  
• Stiff Peaks: These "will hold a peak that comes to a sharp point."

Anyways, enough with the tips and hints! Here is the recipe I made! It is a combination of this Alton Brown recipe and a Cook's Illustrated recipe. It makes about 35-40 cookies

4 large egg whites, at room temperature
Pinch salt
1/2 cup granulated sugar
8 oz sweetened shredded coconut, very lightly toasted
8 oz semisweet or bittersweet chocolate chips

Preheat oven to 350 degrees F.

In a totally oil-free and clean mixer fitted with a whip attachment, whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.

On parchment-lined cookie sheets, drop a teaspoon of the mixture leaving 1 inch around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

Cool cookies on cookie sheets until slightly set, about 2 minutes. Remove to wire rack with metal spatula and cool to room temperature, about 20-30 minutes.

Line two cookie sheets with parchment paper (or use the original ones). Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. Remove from heat. Dip the macaroon bottoms in chocolate, scrape off excess with finger, and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

Enjoy!