I’ve seen many people try to serve chocolate dipped goodies using chocolate chips or bargain chocolate. It will not be the same. You’ll have to trust me here. What makes the chocolate glisten like its wet when it’s not is a process call tempering. It’s easier than it sounds. Essentially it is a process of heating the chocolate then stiring it to bring the temperature down a few degrees. It is a lot more scientific than that but this crude description is all you need to make these delicious. First and foremost, use good melting chocolate. I use Merckens dark chocolate discs. You can find it HERE.
When melting the discs use a glass pie plate and add enough discs to cover the bottom of the plate about 2 discs deep. Place in the microwave on high for 1 minute. Remove and stir well to continue the melting process. If unmelted discs still remain put it back in the microwave for 10 seconds at a time stirring well after each time. I find I usually only have to do that twice before it is all melted.
Place the chocolate plate on the counter and stir vigorously to ensure all is melted and to bring down the temperature a bit. It should look glossy. Dip cookies one at a time useing a spoon to coat the edges well. Place on a fresh piece of parchment paper to cool.
DO NOT put the cookies into a sealed container until 100% cooled. If you do the moisture in the container will destroy the crispy edges of the cookie and they will not have that delicious crunchiness around the edges and on top.
Find it online: https://www.tableanddish.com/chocolate-dipped-coconut-macaroons/