Chocolate- Dipped Coconut Macaroons

I got this recipe from a magazine I bought while standing in line at a grocery store. Some of my favorite desserts are from those little magazines....they are underrated.  It was "the Best of Sunset Cookies".... its now like 12 years old...missing the cover, and covered in goo. I can't find a website affiliated with it. These macaroons are one of my all time favorite cookies, so I want to share the recipe with my world. So easy, so tasty...a total crowd pleaser. 

Ingredients:

8 large egg whites

3 tsp vanilla

1 1/3 cup sugar

1/2 cup flour

7 cups lightly packed sweetened flaked dried coconut

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4 Tbs butter

8 ounces semisweet chocolate, chopped

Direction:

Preheat oven to 325

1) In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

2) Drop dough in 1-Tbs portion, about 2 inches apart, onto parchment-lined baking sheet.

3) Bake until macaroons are golden about 20 min: if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.

4) In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a parchment lined baking sheet. Repeat to dip remainder. Chill, uncovered until chocolate is firm.