3 cups shredded coconut
1 1/2 Tbsp cornstarch
3/4 cup sugar
3 egg whites
4 ounces bittersweet chocolate, broken up
Heat oven to 350ºF. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat stirring until mixture thickens, about 4 minutes. Remove from heat and set aside.
Spoon out macaroons, about a scan tablespoon each, and place on ungreased baking sheet.
Bake at 350ºF for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving move if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.
