Look to the Chocolate Dipped Coconut Macaroon

14 ounces sweetened shredded coconut
14 ounce can of sweetened condensed milk
1 teaspoon vanilla
Zest of 2 oranges
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
1 cup Ghiradelli 60% Cacao Chocolate Chips

Preheat oven to 325.  Line two cookie sheets with parchment paper.

Combine the coconut, condensed milk, vanilla, and orange zest in a large bowl.
In bowl of electric mixer with whisk attachment, whip egg whites and salt on high speed until medium-firm peak.
Gently fold egg whites into coconut mixture until fully incorporated.
Using 2 teaspoon ice cream scoop ( 1 3/4 " diameter) or 2 teaspoons drop batter onto cookie sheets.

Bake 25-30 minutes until golden brown.
Cool completely.

Place chocolate chips in microwave safe bowl.  Nuke for 30 second intervals, stirring between nukes until chocolate is completed melted.

Dip bottom of macaroons into melted chocolate and place top down on wax or parchment paper lined baking sheet until chocolate hardens and serve.
Yield: 4 dozen cookies