Dark Chocolate Dipped Macaroons

from Toriavery.com. She says her recipe makes 36, mine made 17 to 18. I used a large cookie scoop to make the macaroons.

Ingredients:

• 2 1/2 cups dried unsweetened shredded coconut
• 1 1/2 tablespoons of potatos starch (sifted if possble)
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 large egg whites (about 3/4 of a cup)
• 1 teaspoon vanilla
• 6 ounces of dark chocolate (I used guittards semi sweet chocolate baking bars)

Instructions:

1. In a large mixing bowl, use a fork to stir together the shredded coconut, potato starch, sugar and salt until well blended. break up any chunks of potato starch with the fork
2. In a smaller bowl whisk teh eggs whites and vanilla until frothy
3. Pour the egg white mixture into the dried coconut mixture. Use a fork to stir the batter together, making sure that the coconut is fuly and evenly moistened by the egg white, Let the mixture sit for 30 minutes while the coconut rehydrates.
4. Preheat the oven to 325 degrees. Stir the batter again with a fork. Line a baking sheet with parchement paper of a silpat. Scoop up the batter in tablespoonfuls and drop them ito the baking sheet, evenly spaced. They won't spread so you can bake them fairly close together. The batter will be deicate...it won't "hold" together the way cookie dough does, but as they bake they'll stick together and solidfy. When you've dropped all the batter into your baking sheets, use wet fingers togently shape the macroons into rough domes or haystacks. Don't worry they are supposted to be perfect
5. Bake the macaroons for 20-25 minutes (mine were larger than hers so I cooked an extra 7 minutes). Don't over bake or they will becoe dry. (you can check the bottoms to make sure they are at least a little brown)
6. Let the macaroons cool on the bakeing sheet before moving them. if you move them too soon they will crumble.
7. When the macaroons have cooled completely, you can dip and decorate them. First place them on a flat surface lines with parchment paper. Melt 3 ounces of dark chocolate in a microwave. 50% power for a few minutes then 50% power for 11-22 seconds until the chocolate is completely melted. Put a ziplock bag in a glass with the tip down and pour this chocolate into the ziplock. set it aside.
8. Melt 3 ounces of dark chocolate in a microwave. 50% power for a few minutes then 50% power for 11-22 seconds until the chocolate is completely melted. Grab each macaroon and twist it into the chocolate, then place it back on the parchement paper. repeat for all the remaining macaroons.
9. Cut one corner of the ziplock a tiny bit and decorate the tops of all the macaroons.
10. Once all the macaroons have been decorated allow them to dry.
11. Once the macaroons have been decorated, allow them to dry. Depending on the weather or temperature in your home, this can take several hours up to overnight. To speed the process, decorate macaroons on a parchment-lined tray and place them in the refrigerator; the chocolate will firm up faster that way.