Picture Perfect Macaroons
½ cup light corn syrup
2/3 cup sugar
2 tsp vanilla extract
¾ cup egg whites (about 5 large eggs), at room temperature
5 1/3 cups packed, sweetened, shredded coconut
1/3 cup cake flour, sifted
8 ounces semi-sweet chocolate
1 tsp oil
Bring the corn syrup to a boil in a heavy saucepan. Swirl the saucepan just above the heat source until bubbles in the liquid are uniform; remove from the heat, and stir in the sugar with a wooden spoon.
Cook until the sugar is dissolved, stirring constantly; mixture will appear grainy and white. Remove from the heat and let stand for 4 minutes. Add vanilla. Stir in the egg whites with VIGOR (yes, seriously- you don’t want them scrambling!). Add the coconut and cake flour and mix JUST until it’s combined.
Drop by generous tablespoons several inches apart on a nonstick cooking sheet. Bake at 350 for 15-20 minutes or until golden brown. Remove immediately to wire racks to cool.
Heat the chocolate with the oil in a double broiler until most the chocolate is melted. Let it stand for 5 minutes, stir to blend. Dip each macaroon into the chocolate, coating 1/3 of the cookie and place onto waxed paper until the chocolate is firm.