-
Mix together the sweetened condensed milk, salt, orange zest and vanilla, then fold in the coconut.
-
Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.
-
Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
-
Bake at 325 degrees F just until golden brown, about 20-25 minutes.
-
Cool completely on the baking sheet before removing the cookies.
-
In a double boiler over simmering water, melt 8 ounces good quality chocolate.
-
Dip the bottoms of the baked macaroons in the melted chocolate and place them on parchment paper until the chocolate sets. Store in an airtight container.