Heat the oven to 350ºF.   Line two large cookie sheets with parchment paper.

In a large bowl, mix the coconut and sugar together.  Take care to remove as many clumps as possible.  Then stir in the remaining ingredients until the coconut is moist. 

Use a medium cookie scoop or a tablespoon to form the macaroons.  Place each one onto the cookie sheet, leaving about an inch of space between each one. 

Bake for 15-20 minutes, until the tops of the coconut macaroons are lightly browned. 

Cool the macaroons completely on the pans. 

Once the macaroons are cooled make the chocolate dip, by chopping 8 oz of chocolate and placing it in a microwave safe bowl.  Microwave in 20 second bursts, stirring in between each burst until the chocolate is melted and smooth.  

Dip each macaroon into the chocolate and place onto a clean parchment lined baking sheet to set, about 15 to 20 minutes. 

Store in an airtight container at room temperature for up to 5 days.