Kokos Makronen (Coconut Macaroons)

Ingredients:
2 white eggs
1/4 tsp salt
125g or more shredded coconut
100g granulated sugar
1 tsp vanilla extract
100g dark cooking chocolate, cut into small pieces.

• Preheat oven to 175 °C, bake the shredded coconut until slightly brown, about 4 to 5 minutes. Set aside and let it cool for about 15 minutes.
• Line baking sheets with parchment paper.
• Beat white eggs and salt until soft peak, add sugar and vanilla extract, with spatula mix until well combined. Add shredded coconut, fold until well combined. 
• Using a teaspoon, shape coconut mixture into small balls, gently press the balls but do not flatten them. Place them about 1 1/2 cm apart. Bake for about 15 minutes or until golden brown. Let it cool for about 15 minutes.
• In a small double boiler over simmering water, melt the chocolate, dip the bottoms of cooled macaroons on a chocolate and return them to the lined baking sheets. Let it cool for about 20 minutes or until the chocolate is set.