Toasty Coconut Macaroons with Chocolate Drizzle

1/2 cup (1 stick) unsalted butter at room temperature
3/4 cup sugar
1/8 teaspoon salt
3 large eggs
24 oz. sweetened flaked coconut (about 6 cups firmly packed)
6 ounces bittersweet chocolate, melted


Position rack in center of oven; preheat to 325 degrees. Line a baking sheet with parchment paper. Using anelectric hand mixer, beat butter in a large bowl until smooth. Add
sugar and salt, beat until blended. Add one egg at a time. Fold in
coconut with a spoon. Drop batter onto parchment lined cookie sheets by the tablespoons, spacing 1-2 inches apart.

Bake macaroons 1 sheet at a time until golden on the bottom and browned in spots, 25 to 30 minutes (I check around 15 minutes just to see how they are doing). Cool completely on sheets.

Using a fork, drizzle melted chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.