Coconut Macaroons

Directions

1. Preheat the oven to 350°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
2. Combine water, sugar, corn syrup and salt in a small saucepan. Bring to boil over medium-high heat, stirring frequently to dissolve the sugar. Remove from heat.
   In a medium heat-proof bowl, combine the coconut flakes and hot syrup, stirring until evenly distributed. Let the mixture cool for 20 minutes.
3. In the bowl of an electric mixer, beat the egg whites and vanilla extract until stiff peaks form. Use a large rubber spatula to gently fold the egg whites into the coconut mixture.
4. Using a cookie scoop, or two spoons, form heaping tablespoons of the mixture into slightly less than golf ball size mounds (about 1-inch diameter) on the prepared baking sheets, spacing about 2-inches apart. Bake until golden brown, 18 – 20 minutes, rotating the sheets as necessary. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
5. Melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
6. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.