This is the perfect cookie recipe for some one who NEVER bakes. The individual who pops into Costco and buys trays of mixed goodies to bring to a pot luck dinner. Or the hostess who passes off bakery cookies as their own. This is the recipe that you can make your own. Coconut macaroons are a blank canvass crying out for your unique interpretations of something more than wonderful.
The clever cook will add a touch of cinnamon to the mix. Sprinkle a little cayenne pepper into the dipping chocolate. Chop up a few pistachios to compliment the coconut. All you require is a can of condensed milk, coconut, vanilla and egg whites. Absolutely no flour! Egg whites, by the way, can be frozen. I freeze egg whites in small plastic containers (two egg whites to a container). With the main ingredients and egg whites in the freezer you can create a dessert elegant enough for any dinner party.
|CHOCOLATE COCONUT MACAROONS ....utterly delicious, divinely decadent|| |
- 1 cup sweetened condensed milk (from a 12-ounce can there will a little left over. Use it as a sauce over ice cream or fresh fruit.
- 1 tsp. PURE vanilla extract
- 14 oz (4½ cups) sweetened shredded coconut
- 2 large egg whites at room temperature.
- 1 tsp. sugar.
- For dipping.
- 4 ounce of high quality semi-sweet chocolate.( I use Callebaut)
- Set your oven racks in the top and bottom thirds of the oven and heat the oven to 350F.
- Line two large baking sheets with parchment
- Combine the condensed mllk and vanilla in a large bowl.
- Add the coconut and stir with a large spatula until throughly mixed.
- Beat the egg whites and sugar with a hand mixer or stand mixer on medium speed until stiff peaks form, about 4-5 minutes.
- Using the spatula stir one/third of the egg whites into the coconut mixture. This will lighten your mixture and allow you to easily fold in the egg whites.
- Fold the rest of the egg white gently into the coconut mixture until well combined..
- Using two spoons gently form rounded table spoonfuls of batter into balls about 1½ inches in diameter.
- If you are making smaller macaroons this recipe will yield about 35 cookies.
- For larger cookies that are perfect as a dessert treat the yield will be 20 cookies
- Arrange the cookies 2 inches apart on the baking sheets
- Bake, rotating and swapping the positions of the pans halfway through ( about 12 minutes).
- Bake until the macaroons are golden brown in spots and their undersides are a light brown (abut 25 minute in totals).
- Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool completely.
- The macaroons will keep, covered at room temperature for up to three days, or refrigerated in an airtight container for up to three weeks. They can be frozen for up to six months.
- TO DIP THE COOKIES IN CHOCOLATE:
- Melt 4 oz. of your favorite chocolate, then dip the cooled macaroons into it.
- Place on clean parchment until the chocolate is set.