Chocolate Coated Macaroons

Preheat oven to 350.

Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.

Mix in sweetened condensed milk to form a thick paste and coat all coconut.

Beat egg whites with 1 teaspoon cream of tartar until stiff.

Fold egg whites into coconut mixture.

Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.

Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).

Bake 8-10 minutes or until tops begin to turn light brown.

Remove from oven and let cool on pan about 2 minutes.

Remove from pan onto wire rack and let cool completely.

Meanwhile, prepare glaze by melting chocolate chips.

Add vanilla extract and powdered sugar to melted chocolate

Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).

To coat macaroons, let cool completely.

Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.

Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.

Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.

Allow chocolate to set.