3). In a pot, gently heat all of the ingredients, stirring constantly.
4). Keep cooking and stirring for the mixture to dry out a little bit.
5). It’s ready when you hear a subtle “tsss” from the bottom of the pan as you stir (this takes about 5-10 minutes).
6). Remove from the heat and cool completely.
7). Using a spoon or ice cream scoop, divide the mixture into 12 mounds on your baking sheet.
8). Bake for 10-12 minutes.
9). While the macaroons are cooling on their tray, roughly chop the dark chocolate and melt it by microwaving for 30 seconds then stirring. Keep microwaving and stirring at 30 second intervals until the chocolate is smooth and melted (this should take about 2 minutes).
10). Dip the base of each macaroon in the melted chocolate and rest back on the parchment paper to cool.
11). These cookies will keep fresh in an airtight container for about 5 days. They also freeze very well.
