Paradise Macaroons
Rebecca
ingredients
- 14 to 16 oz sweetened shredded coconut
- 2 ounces sweetened condensed milk
- 4 large egg whites, room temp
- Pinch kosher salt
- 1 tsp vanilla extract
- 5 ounces sugar
- 12 ounces semisweet chocolate chips
- 1 ounce vegetable shortening
- 2 ounces chopped dry-roasted macadamia nuts
directions
- 1
Preheat oven to 325°.
- 2
Combine the coconut with the sweetened condensed milk, salt, and vanilla in a medium mixing bowl.
- 3
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- 4
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- 5
Combine the chocolate chips and shortening in the top of a double boiler. Stir occasionally until melted, then remove from the heat.
- 6
Dip the top of the cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts, and place on parchment to set, about 30 minutes.
Source: 12 Days of Cookies, 2008
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