Macaroons with Bittersweet Chocolate (Holland America)

4.5 cups dried, shredded unsweetened coconut

3 large eggs

5 large egg yolks

1 cup sugar

1/3 cup good-quality honey

Pinch salt

Juice of 1/2 lemon

12 ounces bittersweet (not unsweetened) chocolate, finely chopped

Heat the oven to 325F. Line two large baking sheets with nonstick silicone liners (such as Silpat) or parchment paper.

In a large bowl, stir together all the ingredients except the chocolate until combined. Drop the batter by rounded tablespoonfuls onto the prepared sheets, spacing the mounds about 2 inches apart. Bake the macaroons one sheet at a time, until the coconut is golden brown and the centers of the macaroons are set (they should still be moist inside), 18 to 22 minutes. Cool the macaroons on the sheet for 5 to 10 minutes before transferring them to a rack to finish cooling completely.

Clean the silicone liners and reposition them or reline the baking sheets with fresh parchment. Place three quarters of the chocolate in the top of a double boiler over simmering water. Heat the chocolate, stirring occasionally, until it reaches about 110F (just barely too hot to the touch). Remove the pan from the heat and stir in the remaining chocolate until smooth.

Dip the bottom of each macaroon into melted chocolate to a depth of 1/4 inch. Place the dipped macaroons on the prepared baking sheets, chocolate side down. Chill until the chocolate is formed, about 1 hour.

Note: The macaroons can be made up to 1 day ahead. Transfer them to an airtight container and keep refrigerated. Let stand at room temperature for 1 hour before serving.