Chocolate Dipped Coconut Macaroons

I made these but didn't end up being able to take them where I wanted.  They are, however, so delicious I will have to make them again.  The coconut is sweetened by the condensed milk and the chocolate dipped half makes it like two cookies in one.  Very easy and addictive!

 Dump the coconut in a large mixing bowl, then add a teaspoon of vanilla extract.

Add can of condensed milk and stir. 

Separate the whites from two large room temperature eggs and put them into a bowl.  Mix on high until medium stiff peaks form.  Basically, when you can pull up a peak that stays but eventually fades back into the bowl.

Gently fold the egg whites into the coconut mixture

Use an ice cream scoop to place balls of the mixture on a cookie sheet covered in parchment paper.  I again didn't have parchment paper, but I cooked them in a glass pan and it turned out fine. 

Bake in a 325 degree oven for about 25 minutes, or until they just start to brown

To make ganache, heat cream until boiling then pour over chocolate chips.

Let sit for 2 minutes.

Stir ganache until smooth and shiny, being careful not to overwork.  Dip half of each cooled cookie in ganache and then let cool on parchment paper or tin foil. 

Coconut Macaroons

• 14 oz sweetened shredded coconut
• 14 oz sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Ganache

• 1 1/2 cups semisweet chocolate chunks
• 1 cup heavy cream
• 1/2 teaspoon pure vanilla extract