Chocolate Dipped Macaroons

This recipe came from a fellow preschool mom who made these delicious cookies for a school event. The plate was empty in a flash! She told me that the recipe came from Gourmet Magazine. These cookies take some time but are well worth the effort.

4 large eggs whites
1 – 1/3 cup sugar
1/2  teaspoon salt
1 – 1/2 teaspoons vanilla extract
2 – 1/2 cups sweetened flaked coconut
1/4 cup plus 2 tablespoon flour
Fine Quality bittersweet chocolate

In a heavy saucepan stir together the egg whites, sugar, salt, vanilla, and coconut. Sift in the flour and stir the mixture until it is well combined. Cook over moderate heat, stirring constantly for 5 minutes. Increase the heat to moderately high and cook the mixture, stirring constantly for 3 to 5 minutes more, or until it is thick and begins to pull away from the bottom and sides of the pan. Transfer to a bowl, letting it cool slightly. Cover the surface with plastic wrap and chill mixture just until cold. Drop desired size cookies 2 inches apart on buttered baking sheets. Bake in the middle of a preheated 300 degree oven for 20-25 minutes or until they are pale golden. Watch for cookies to get the color and consistency you desire. Transfer the cookies to a wire rack and let them cool. Melt the chocolate and dip the macaroons. Transfer to a foil-lined tray and chill until the chocolate is set (30 minutes to 1 hour). The macaroons keep chilled and separated by layers of wax paper in an airtight container for 3 days. Makes about 30 small cookies or less if bigger cookies are desired.