Coconut Macaroons: Preheat oven
to 350 degrees F (180 degrees C) and line two baking sheets with parchment
In a large bowl whisk the
eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally,
stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
Place small mounds (about 1
tablespoon) (I use a small ice cream scoop) of the batter on the parchment-lined
baking sheet, spacing several inches apart. If desired, place a small chunk of
chocolate in the center of each cookie. Bake for about 14
minutes or until golden brown.
Remove from oven and place on a wire rack to cool. Then dip or spread the
bottoms of each macaroon with the melted chocolate. Place the macaroons,
chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies
for about 15-30 minutes, or until the chocolate hardens. Can be covered and
stored for several days at room temperature or in the refrigerator.
Chocolate Coating: Place the chopped
chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a
saucepan of simmering water). Let cool to room temperature before using.
Makes about 2 dozen
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