Chocolate-Dipped Triple-Coconut Macaroons

Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. To melt the 8 ounces of chocolate in a microwave, heat it at 50 percent power for 2 minutes; stir the chocolate and continue heating until melted, stirring once every additional minute.

Follow the recipe for Triple-Coconut Macaroons. Cool the baked macaroons to room temperature; line two large baking sheets with parchment paper. Chop 10 ounces semisweet chocolate; melt 8 ounces of the chocolate in a small heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Off the heat, stir in the remaining 2 ounces of chocolate until smooth. Holding a macaroon by its pointed top, dip the bottom ½ inch up the sides in the chocolate, scrape off the excess, and place the macaroon on the prepared baking sheet. Repeat with the remaining macaroons. Refrigerate until the chocolate sets, about 15 minutes.