Monday, May 19, 2014

Coconut Macaroons

These cookies are a classic and perfect that will please anyone. I love these cookies, they have a perfectly crisp coconut on the outside and a soft and delicious chewy center on the inside. And with the addition of either drizzling or dipping the macaroon in chocolate puts these cookies over the top.  Coconut and Chocolate are a perfect combination..

  • 1 (14 oz bag) sweetened shredded coconut
  • 3/4 cup sweetened condensed milk
  • 1 1/4 teaspoons vanilla extract
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/8 tsp cream of tartar
  • 2 Tbsp granulated sugar
  • Optional Chocolate Dipped:
  • 3/4 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening

  • Directions:

  • 1.Preheat oven to 325 degrees. In a mixing bowl, using a large spoon, stir together sweetened condensed milk, vanilla extract, and salt until well blended. Add coconut and stir until mixture is evenly moistened.
  • 2. In a large separate mixing bowl, using and electric hand mixer or by hand using a whisk, whip egg whites with cream of tartar on moderately high speed until soft peaks form. While mixing, slowly add in sugar and continue to whip until medium stiff peaks form.
  • 3. Gently fold half of the egg white mixture into the coconut mixture, then gently add remaining half of egg white mixture and fold until evenly combined.
  • 4. Drop mixture into mounds about 2 Tablespoons each, onto a parchment paper lined baking sheets, spacing cookies about 1 1/4 inches apart. Bake in preheated oven, about 25 minutes, rotating pans to opposite rack once halfway through baking check after 15 minutes (if needed tent cookies with foil once the tops are getting to brown and continue to cook for time listed, but I didn't have to)Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
  • For The Chocolate Drizzle or Dip:
  • 1. In a small bowl add chocolate chips and vegetable oil. Heat mixture in microwave in 30 second intervals, stirring between each interval, until melted and smooth. Using a fork you can drizzle the macaroon using a ziploc bag, seal bag and cut a tip of corner, then drizzle over cooled macaroons. Or I also dipped 1/4 of the macaroon into the chocolate. Let set on a cooling rack until completely set.

Recipe And Photos From:

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