Chocolate Covered Coconut Macaroons

Ingredients
14 oz package sweetened shredded coconut
¾ cup sugar
¾ cup egg whites (about 5 large eggs)
1 ½ tsp vanilla
¼ tsp almond extract
8 ounces semisweet chocolate chips
¾ cup cream

Procedure
In a large saucepan, combine shredded coconut, sugar, and egg whites. Stir until well combined. Cook over medium-low heat, stirring regularly, about 12-15 minutes, until the mixture no longer looks creamy, but is pasty and sticky. Do not cook until dry. Remove from heat. Mix in vanilla and almond extract. Spread mixture onto large baking sheet lined with waxed paper. Refrigerate until cold, about 30 minutes.

Preheat oven to 300 degrees. Grease baking sheet, and scoop coconut onto baking sheet using a ¼-cup measuring cup. Pack the coconut mixture into domes, you should have about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Place chocolate chips in a medium bowl. Heat cream in a small saucepan until very hot but not boiling. Remove from heat, and pour cream over chocolate. Whisk chocolate and cream until smooth and chocolate is thoroughly melted. Set cooling rack holding cookies over baking sheet and spoon glaze over macaroons, covering them almost completely and allowing chocolate to drip down the sides. Leftover glaze can be refrigerated. Refrigerate macaroons until glaze sets, at least 2 hours. Transfer to an airtight container, and refrigerate or freeze.

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basically verbatim from an Orangette recipe.