3cupscoconut - shredded and dessicated See discussion about coconut mix
¾cupsweetened condensed milk
In a large mixing bowl, combine the desiccated and shredded coconut.
Mix thoroughly with a fork or spoon until they are well combined.
Next add about half of the condensed milk to the dry coconut mixture and mix well.
Use a melon baller or large spoon to make balls of the coconut mixture and place on a baking tray.
Pop the baking tray in a pre-heated 350 degree Fahrenheit (180 Celsius) oven. Bake them for 10 to 15 minutes, but take them out of the oven once they turn a nice golden brown.
Melt the chocolate in a double boiler (if available) while macaroons are baking.
Dip each baked macaroon into the delicious melted chocolate goodness.
Refrigerate for about 1 hour. This step is optional, but helps them to firm up.
Be sure to watch the macaroons during the baking process. They will burn quickly due to the high sugar content. Once they are nice and golden brown, get them out of the oven, doesn't matter how long they have been in.