Just made these today, so I think I have it right.

Chocolate-Dipped Haystack Macaroons.

In a small bowl, Whisk together 1 cup coconut cream (used in the making of pina coladas, disgustingly sweet stuff, but trust me) 2 Tablespoons of light corn syrup 2 teaspoons vanilla extract 4 egg whites (1/2 cup) 1/2 t salt. Set aside.

In a large bowl, mix, removing lumps and fluffing up 3 cups sweetened baking coconut 3 cups unsweetened grated coconut (such as is found in health food stores) Add the coconut cream mixture to the dried coconut, mix thoroughly and refrigerate for 15 minutes.

set oven temp at 375 f, with two oven racks at mid and mid low position.

place baking parchament or waxed paper on two baking sheets. Spray with pam or some such spray shortening.

drop tablespoon-fulls of the coconut mixture onto the cookie sheets, about 1 inch apart. shape with moistened fingers to make haystacks or cone shapes. Bake for 15 minutes, turning raks at midpoint in the baking. don't overbake 'em. They should be lightly golden. If they bake much longer than 15 minutes, they are VERY hard to get off the cookie sheet.

Set cookie sheets on racks to cool for five minutes or so, then remove cookies from sheet and place on racks. (Hang onto the waxed paper like a good Scotsperson)

In a double boiler, over simmering water, melt 8 oz semi sweet chocolate. when thoroughly melted, add another two oz chocolate, and blend until this too is melted. When the cookies are thoroughly cooled, dip them in the chocolate, removing excess chocolate with fingers or spoon (Fingers are tasty, but the chocolate can be a bit warm) set the chocolate coated cookies on waxed paper and refrigerate for 20 minutes. MMMMMMM

When thoroughly melted, add