Triple Coconut Mac's with Chocolate Coating

Ingredients:

1 c cream of coconut

2 T light corn syrup

4 large egg whites

3. t vanilla extract

½ t salt

3.1/4 c unsweetened, shredded, dried coconut

3 c flaked or shredded coconut

Directions: Place oven racks to upper-middle and lower-middle positions and heat oven to 375°. Line two cookie sheets with parchment paper and lightly spray with nonstick cooking spray. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened
and sweetened coconut in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with spatula until evenly moistened. Chill dough for 15 minutes. Drop heaping tablespoons of batter onto cookie sheets, spacing them about 1-inch apart. Form cookies into loose haystacks with fingertips. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching top to bottom
racks halfway through baking. Cool cookies slightly, about 2 minutes; remove to wire rack with metal spatula.

Chocolate Dipped Triple Macaroons:

10oz semisweet chocolate, chopped

Directions: Melt 8 ounces in small heatproof bowl over almost-simmering water, stirring until smooth. Remove from heat and stir in remaining 2 ounces of chocolate until smooth. Holding macaroons by pointed top, dip bottom and ½-inch up sides in chocolate. Scrape off excess with finger. Place on cookie sheet
and refrigerate until set.