Chocolate-Dipped Coconut Macaroons
The secret to Chef John’s moist, tender, chewy coconut macaroons, which are simple to make and bring to potlucks, is condensed milk and tempered chocolate.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

In a bowl, mix egg white, condensed milk, almond and vanilla extracts.

Stir everything together completely.

Add about 2 1/3 cups of coconut shreds.

Use a spatula to stir the mixture until it becomes sticky and holds together.

Scoop sorbet into balls using a spoon.

Roll the balls in the leftover coconut.

On a baking sheet lined with silicone, distribute the macaroons evenly.

For about 20 minutes, bake in the preheated oven until golden.

let cool for at least 20 minutes to reach room temperature.