Ingredients:

• 1 cup cream of coconut
• 2 tablespoons light corn syrup
• 4 large egg whites
• 2 teaspoons vanilla extract
• 1/2 teaspoon table salt
• 3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
• 3 cups sweetened, shredded coconut (or flaked), about 8 ounces

Instructions:

• Adjust the oven racks to upper-middle and lower-middle positions and preheat oven to 375 degrees.
• Line two cookie sheets with parchment paper and lightly grease the parchment with nonstick vegetable cooking spray.
• Whisk together cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl; set aside.
• Combine unsweetened and sweetened coconuts in a large bowl. Toss together, breaking up clumps with fingertips.
• Pour liquid ingredients into coconut and mix with a rubber spatula until evenly moistened .
• Chill dough for 15 minutes.
• Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart.
• Form cookies into loos haystacks with fingertips, moistening hands with water as necessary to prevent sticking.
• Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
• Cool cookies on cookie sheets until slightly set, about 2 minutes.
• Remove to wire rack with metal spatula.
• Allow to cool completely
• Dip the bottom half-inch of the baked cookies into melted chocolate, tapping off excess chocolate with your finger.

Comments:

• Cream of coconut, available canned, is a very sweet product commonly used in pina colata cocktails. Be sure to mix the can’s contents thoroughly before using, as the mixture separates upon standing.
• For larger macaroons, shape the haystacks from a generous 1/4 cup of batter and increase the baking time to 20 minutes.