Coconut macaroons dipped and drizzled in chocolate

Set the oven to 325F; line a baking sheet with parchment paper or a silicone mat.

Put the shredded coconut in a large bowl and break up the big clumps.

Add the sweetened condensed milk, the salt and the vanilla; stir until the condensed milk coats everything.

Variation: mix in pecans, extra spices, a drop of brandy or ground almonds.

Separate the eggs, keeping every trace of yolk out of the whites.

Beat the egg whites about 3 minutes to stiff peaks; the meringue should stand vertical and not fall when the bowl is inverted.

Fold the whites into the coconut mixture in two batches: the first lightens it so the second keeps its volume.

Store airtight for about a week, or freeze, well sealed, up to three months.

Scoop with a 1.5 tablespoon scoop onto the baking sheet without packing the scoop; leave room between them for air flow; tidy flyaways with a spatula so they do not burn.

Bake one tray at a time at 325F for 20 to 25 minutes, until the tops and edges are golden; do not over bake or they dry out. Cool in the pan.

Melt the chocolate over about an inch of simmering water in a double boiler, or in the microwave at 50% power in short bursts, stirring in between; take it off the heat when almost melted and let residual heat finish it.

Dip cooled macaroons in the chocolate, wipe off the excess with a spatula, and set on the baking sheet until the chocolate sets.

Or drizzle chocolate over the top with a spoon or a piping bag.