CHOCOLATE-DIPPED COCONUT MACAROONS

4 large egg whites
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 1/2 cups sweetened flaked coconut
1/4 cup plus 2 tablespoons all-purpose flour
8 ounces fine-quality bittersweet chocolate (not unsweetened)

TO MAKE THE MACAROONS:
In a heavy saucepan stir together whites, sugar, salt, vanilla, and coconut. Sift in flour and stir until combined well. Cook mixture over moderate heat, stirring constantly, 5 minutes. Increase heat to moderately high and cook mixture, stirring constantly, 3 to 5 minutes more, or until thickened and begins to pull away from bottom and side of pan. Transfer dough to a a bowl and cool slightly. Chill dough, its surface covered with plastic wrap, until just cold, about 1 hour.

WHEN READY TO BAKE:
Preheat oven to 300 degrees F. and butter 2 baking sheets.

Drop heaping teaspoons of dough about 2 inches apart onto baking sheets and bake in batches in middle of oven 20 to 25 minutes, or until pale golden. Transfer macaroons to a rack and cool.

TO DIP THE MACAROONS:
Chop chocolate and in a small metal bowl set over a saucepan of barely simmering water melt it, stirring until smooth. Remove bowl from heat.

With fingertips dip macaroons 1 at a time into chocolate, coating them halfway and hold macaroons over chocolate a few seconds to let excess chocolate drip back into bowl. Transfer dipped macaroons to a foil-lined tray. Chill macaroons 30 minutes, or until chocolate is set.

TO STORE:
Macaroons keep, layered between sheets of wax paper in an airtight container and chilled, 3 days. Bring macaroons to room temperature before serving.

Makes about 30 macaroons
Source: Gourmet's Sweets: Desserts For Every Occasion by Gourmet Magazine