Chocolate Dipped Curry Coconut Macaroons

14 ounces (1 standard-sized bag) unsweetened coconut
1 large egg white
2 teaspoons Madras curry powder
1/4 teaspoon tumeric
1/4 teaspoon fine-grain salt
6 ounces (or 3/4 cup) sweetened condensed milk

Chocolate Ganache:
6 ounces semisweet chocolate chips
1/2 cup heavy cream, plus 2 tbls
Pinch of fine-grain salt

1. Preheat oven to 350F. To a medium bowl, add the unsweetened coconut. (<em>*See tip below for unsweetening sweetened coconut.</em>) Set aside.

2. In another medium bowl, add the egg white. Using a hand mixer, beat the egg whites until light and fluffy, about 2-3 minutes. Sift in the curry powder, tumeric and salt. Fold in the spices until totally combined.

3. Add the egg white mixture to the coconut and mix until the coconut is evenly coated. Next, mix in sweetened condensed milk.

4. Using an ice cream scooper, place a scoops onto a parchment-lined baking sheet. Bake for 15 minutes, until the edges and tops are lightly golden brown. Transfer to a wire rack to cool completely.

5. Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan; take the cream off the heat just before boiling. Pour the cream over the chocolate chips and add the salt; allow to sit for 5 minutes. Stir until the ganache is smooth.

6. Rest the macaroon on a fork and gently place it in the ganache (the fork will help with getting the macaroon in and out of the ganache easily). Transfer the macaroon to parchment paper or wax paper lined baking sheet. Repeat the process until all of the macaroons are dipped in chocolate. Place in the refrigerator to set for at least 30 minutes. Allow to come to room temperature before serving *Note, I left mine out for a couple of hours in a VERY warm apartment and the bottoms got a bit gooey, still delicious, but a little warning: your fingers will get chocolatey!

*How to unsweeten sweetened coconut: To start, place the sweetened coconut in a sieve or fine-mesh strainer. Place the strainer filled with coconut under hot water. Wash the coconut thoroughly until the water runs clear. Spread the coconut out on a paper-lined baking sheet to dry (will take an hour or so), or alternatively you could place it in a salad spinner and give it a whirl until dry.

Yields 20 macaroons