• 14 ounces sweet shredded coconut(about 6 cups)
• 6 large egg whites
• 4 tablespoons (packed) light brown sugar
• 1-1/2 teaspoons Kosher Salt
• ½ teaspoon vanilla extract
• 8 ounces semisweet or bittersweet, for melting
• Sea Salt to garnish
Prepare oven according to Mugnaini’s Low Baking Environment, 400˚F
Spread out the sweetened coconut on a baking sheet in an even layer and toast toward the mouth of the oven, shaking baking sheet occasionally, until golden brown, 5 to 10 minutes. Use a spatula to move coconut if needed. Transfer coconut to a plate or small bowl.Whisk the egg whites, brown sugar, and Kosher salt in a large bowl until frothy and pale. Add the vanilla and stir to incorporate, and then fold in the toasted coconut. Scoop out golf ball sized spoonful’s and gently press into haystacks using both hands. Place macaroons on a parchment lined baking sheet about 2 inches apart and from the edges of the pan. Bake the macaroons in the oven, rotating the pan as needed to obtain even coloration. (If necessary place an inverted cookie sheet on the oven floor if you notice darker coloration at the bottom of the macaroon). Cook for 12 to 17 minutes checking periodically. Transfer to a wire rack and let cool before applying chocolate.
To melt the chocolate, place in an oven safe bowl and let melt in the front of the oven mouth stirring every so often to temper. To coat in chocolate gently pick up a macaroon and dip the top or side in to the chocolate and place back on the parchment lined tray, then sprinkle with flaky salt. Let the chocolate set for five minutes and enjoy.