Coconut Macaroons Dipped in Chocolate... or not

I made these twice. The above picture shows the second time I made them.

Here's the first attempt:

Notice the difference? The first batch doesn't seem all that coconut-y. But it has a nice golden color. PLUS, I know you can't tell from the pictures, but I burned the second batch. I used a different brand of coconut, and I'm not sure if that was the culprit but the bottom of those macaroons, underneath the chocolate are charred. =) The first batch, though not as pretty... tasted sooooo good. The perfect amount of sweetness... they were chewy and sooo good. The second batch, not so much. So what's more important? Taste or looks?

I guess for the purposes of this blog, looks are more important. But to eat, of course taste is!

Anyway, here's the recipe:

Ingredients
2 Egg Whites, Room Temperature
A little less than 1/2 cup Sugar (I think 1/2 will be too sweet)
1/8 tsp Salt
1/4 cup Cake Flour, Sifted
1 1/2 cups Shredded Sweetened Coconut (Ralph's brand didn't burn, the Mounds brand did)
1/2 tsp Vanilla Extract

Whisk the eggs, sugar, and salt in a bowl over a saucepan of simmering water until the consistency is nice and creamy. (Make sure you use a bowl that won't melt!) What do I mean by creamy?
Like this, but all the way through. Not just on the top. It should be slightly warm to the touch. Basically, just beat those eggs until your arm feels like it's going to fall off. Then beat it a few minutes more. Beat those eggs into submission! (Andrew said that's weird that I said that)

Next, fold in the sifted cake flour, vanilla extract, and shredded coconuts. Cover and refrigerate for 2 hours.

Preheat your oven to 325. Divide the batter into 12 small mounds, a little more than a tbsp each, on a pan lined with parchment paper.

Bake for about 15 minutes or until golden brown. This is the tricky part. The bottom will cook pretty quickly. I think around 10 minutes, I turned down the oven. For some reason though, the Mounds brand burned so quickly. I think it had more sugar than the Ralph's brand.

If you'd like, you can dip the bottoms in chocolate. Then they taste like those girl scout cookies. What are they called? Samosas? No, that's the Indian food... Samoas? I dunno. I think once I accidentally called them Samoans.

Oh, btw I found this recipe on JoyofBaking.com