Instructions: Steam the coconut over boiling water for 15 minutes. Remove from heat and let cool. Meanwhile, melt the chocolate and corn syrup in the top of a double boiler, stirring to mix. Remove from heat and let cool. Place the cooled coconut, cooled chocolate, egg whites, salt and vanilla in a mixing bowl and use a paddle to incorporate the ingredients. Cover and chill in the refrigerator for at least 1 hour or overnight.

Preheat oven to 350
degrees F. Line a baking sheet with parchment paper. Use a small, 1-ounce ice cream scoop or measure a heaping tablespoon of chilled dough and place dough 2 inches apart on the parchment. Form into "haystack" shapes, using wet fingertips to pinch together the sides of the macaroons, or leave in rounded mounds. Bake for 20 to 25 minutes. Macaroons will be golden brown on the outside and firm but not hard to the touch. The insides should be soft and chewy. Remove from heat and cool completely before serving. The macaroons will keep, in an airtight container at room temperature, for up to 2 days.

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