Toasted Coconut Macaroons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 egg whites
1/2 tsp. cream of tartar
1 tbsp. sugar
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. lemon zest
20 oz. sweetened shredded coconut
7 oz. dark chocolate (60-70% cocoa)
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Directions: |
Directions:Preheat oven to 325º. Beat egg whites in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy. Fold in condensed milk, vanilla and lemon zest. Add coconut and stir until well incorporated. Let mixture sit for 2-3 minutes. Line 2 cookie sheets with parchment paper. Drop 12 heaping tablespoons of the batter on each tray, spacing them apart evenly. Bake for 20-25 minutes. Let cool. Melt chocolate in a double boiler over low heat or in the microwave. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set. Serve when cooled. |
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Number Of
Servings: |
Number Of
Servings:Makes 24-28 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Microwaveable chocolate by "Baker's" is available in the baking aisle and works just as well as the double boiler, and is much easier. If desired, sprinkles add a festive touch.
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