Chocolate-dipped coconut macaroons

Heat the oven to 325 F; line two rimmed baking sheets with parchment.

Put the shredded coconut in a large bowl and break it up by hand; chop it first for a finer texture.

Add the sweetened condensed milk, the vanilla and the salt; stir well and set aside.

Variation: stir in half a cup of mix-ins such as dried fruit or toasted pecans or macadamias.

Variation: toast the coconut ahead at 350 on a baking sheet, stirring every few minutes until light golden, for a nuttier, less chewy macaroon.

Beat two egg whites on high to stiff peaks, about three minutes.

Fold the whites gently into the coconut mixture without overmixing, so the air is not lost.

Scoop one and a half tablespoon portions an inch apart onto the lined sheet, without packing the scoop; reshape by hand.

Store sealed at room temperature up to a week, with a few marshmallows to keep them chewy, or freeze up to three months.

Bake at 325 for 20 to 25 minutes, until golden top and bottom; do not over-bake. Cool completely.

Melt the chocolate in the microwave at half power in 30 second bursts, stirring between, or over a double boiler. Dip the bottoms of the cooled macaroons, drain the excess and set on the sheet until the chocolate sets.