Ambrosia Macaroons

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

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

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

Bark

I have been known to eat a whole pan of this just by myself, so be forewarned...it is addictive! I want no accusations of gained poundage by overindulgence of this product.

Ingredients:
Saltine Crackers (I usually go through a sleeve and a half for one pan)
One bag of chocolate chips
One Cup butter
One Cup of brown sugar

1. Preheat oven to 375 degrees
2. Line a lipped baking sheet (jelly roll pan) with foil. Place saltine crackers down so the entire pan is full.
3. Melt butter and brown sugar together over medium heat. Bring mixture to a boil for three minutes.
4. Pour butter and brown sugar mixture over the saltine crackers.
5. Put in oven for aprox. 7 minutes
6. Take out, pour entire bag of chocolate chips evenly over the crackers. As they melt spread with a a spatula and smooth until all chips are melted.
7. Place in freezer until hardened.
8. Break into pieces and either refrigerate or freeze.