Chocolate-Dipped Coconut Macaroons

Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.

Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.

Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.

Cool the cookies on the baking sheets until slightly set, about 2 minutes, then remove to a wire rack with a wide metal spatula. Cool completely before dipping in chocolate.

Melt 8 ounces of the chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.

Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.

Refrigerate the macaroons until the chocolate sets, about 15 minutes. The cookies can be stored in an airtight container at cool room temperature or in the refrigerator for up to 1 week.