6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
Preheat oven to 350°F. Place rack in the center of the oven.
1. In a medium bowl, combine the coconut, egg whites, sugar, vanilla and salt. Using a small scoop or a tablespoon, portion the mixture into mounds on a silpat-lined baking sheet, spacing them 1-inch apart. Bake until tops turn golden, 25 minutes. Rotate after twelve minutes. Cool for 5 minutes.
2. Using an offset spatula, transfer macaroons to wire racks to cool completely. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 15 to 20 minutes. Macaroons are best served freshly baked, but they can be stored in an airtight container at room temperature for up to week.
