CHOCOLATE DIPPED MACAROONS

2 packages (7 to 8 ounce) packages sweetened shredded coconut

2 ounces sweetened condensed milk

Pinch kosher salt

1 teaspoon vanilla extract

4 large egg whites at room temperature

5 ounces granulated sugar

12 ounces semisweet chocolate chips

1 ounce vegetable shortening

2 ounces finely chopped dry-roasted macadamia nuts (for garnish) 

Directions 

Preheat the oven to 325 degrees. 

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl. 

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes. 

Gently fold the egg whites into the coconut mixture. Scoop tablespoon sized mounds onto a parchment lined jelly roll pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping. 

Fill a 4 quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.