This is the recipe most requested from friends. The macaroon recipe is from The Barefoot Contessa. The chocolate addition comes from being married to a chocoholic for 28 years! Enjoy.

1 (14 oz.) bag flaked coconut
1 can Eagle Brand sweetened condensed milk
1 tsp. vanilla (I use clear vanilla)
1/2 tsp. salt
2 large egg whites
4 to 6 oz. Ghirardelli bittersweet chocolate chips

Pre-heat oven to 325. Line a large baking sheet with parchment paper (this is an important step as they stick to the pan otherwise and will tear).Mix coconut, vanilla, and condensed milk in a bowl. In another bowl whip egg whites and salt to stiff peaks. Fold egg whites into coconut mixture until well mixed. Using a large melon baller, scoop dough into equal mounds on baking sheet. Cookies don’t change shape or size, so you can put them fairly close together.Bake for 25 minutes until lightly browned. Cool on wire racks.Line a cookie sheet or tray with waxed paper. In a small bowl, microwave chocolate chips for 30 seconds. Stir. Heat again at 15 second intervals until melted and smooth (be careful not to over cook). Dip the bottoms of the cookies into chocolate and put on wax paper. Refrigerate for 10 minutes or until chocolate is set.

Store in an airtight container.