CHOCOLATE-DIPPED TRIPLE-COCONUT MACAROONS
Let baked macaroons cool to room temperature; line 2 baking sheets with parchment paper. Chop 10 ounces semisweet chocolate; microwave 8 ounces chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute. Stir in remaining 2 ounces of chocolate until smooth. Holding macaroon by its pointed top, dip bottom ½ inch up sides in chocolate, scrape off excess, and place macaroon on prepared baking sheet. Repeat with remaining macaroons. Refrigerate until chocolate sets, about 15 minutes.