Soft, chewy and yet crispy and golden. YUM!
COCONUT MACAROONS yields 2 dozen cookies
14 ounces sweetened Baker’s Angel Flake flaked coconut
¾ cup plus 2 tablespoons sweetened condensed milk
1 teaspoon PURE vanilla extract
2 LARGE eggs whites
¼ teaspoon salt
4 ounces QUALITY (GHIRADELLI) semi-sweet chocolate, chopped
- Preheat the oven to 325°F.
- Arrange oven racks near the center of the oven.
- Line two baking sheets with parchment paper or silpats.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- Beat the egg whites and salt until stiff peaks form.
- Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or gloved hands sprayed with non-stick cooking spray, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart.
- Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are ALL golden.
- Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- 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, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
NOTES:
- A drop or two of food coloring can make these festive for any special occasion – red for Valentine’s Day, green for St. Patrick’s Day, pink or blue for a baby shower, etc…
- The cookies keep well in an airtight container at room temperature for about a week or they can be frozen for up to 3 months.
- If freezing, DO NOT DIP in the chocolate until you thaw them out. Remove the cookies from the freezer and let them come to room temperature before dipping in chocolate or serving.