Coconut Macaroons
Description
These macaroons will be your favorite cookie, especially if you are a coconut lover. They are golden and crispy on the outside, which really hits the spot. To make them even more irresistible, dip them in melted chocolate.
Ingredients
14 oz. bag sweetened shredded coconut (like Baker's Angel Flake)
7/8 c. sweetened condensed milk (7/8 c. =3/4 c. + 2 T.) (NOT evaporated milk; )
1 t. vanilla extract
2 large eggs whites
1/4 t. salt
8 oz. good quality chopped semi-sweet chocolate, like Ghirardelli, for dipping, optional
Directions
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Preheat oven to 325 degrees. Set 2 oven racks near the center of the oven. Line two baking sheets with parchment paper, not waxed paper.
In a medium bowl, mix together shredded coconut, sweetened condensed milk and vanilla extract; set aside.
In the bowl of an electric mixer, beat egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using 2 spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake 23 - 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes; transfer to a wire rack to cook completely.
If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Or, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl; return to the lined baking sheets; place macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
The cookies keep well in an airtight container at room temperature for about a week.
Makes about 26.