Dark Chocolate-Dipped Coconut Macaroons

My mom told me back in the day, coconut macaroons were all the rage. I'm not sure when back in the day was, but I'm guessing it was when big hair and big glasses were all the rage, too. Mom pulled those off amazingly well. I have pictures to prove it.
Coconut macaroons used to be my dad's all time favorite cookie, so my mom would make them for him every so often. Being the huge coconut fan that I am, too, when mom pulled up this new recipe, we knew we were going to incorporate these into our holiday baking.
These cookies are several things. 1. so stinkin' easy to make. 2. insanely scrumptious. 3. dangerously addicting.  
No, seriously. Try to eat just one. Doesn't work.

Confession: Mom and I gave most of these away as gifts, keeping less than one dozen for her and my dad and me and Eric. Since I knew they were dad's favs, I told her I'd just take two home. I left their house and ate both in my car before I even got on the freeway. Oopsies...
sorry, Eric.

Dark Chocolate-Dipped Coconut Macaroons
(recipe adapted from Brown Eyed Baker)

For the cookies:
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups sweetened flaked coconut

For the chocolate dipping:
10 ounces dark chocolate(we used 60%), chopped

Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.

Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.

Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula. Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.

Melt 8 ounces of the semi-sweet chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth. Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.

Refrigerate the macaroons until the chocolate sets, about 15 minutes.