Directions: |
Directions:1. Preheat the oven to 325°F. Line cookie sheets with parchment paper spray with non stick. (I suggest parchment paper - but non stick gives it a nice brown underside)
2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended. (This is really difficult to do with a spoon, so make sure you have clean hand and get your hands right on in there. Mush it all around to ensure it's blended well. Yes, it IS messy)
3. Drop the dough by tablespoonful about 2 inches apart onto the cookie sheets. They don't have to be perfect little round balls.
4. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
5. Cool the cookies on the baking sheets
6. Once the cookies are cooled to room temperature (about 30 minutes), It's time to start dipping!
7. Melt 8 ounces of the semi-sweet chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
8. Holding a macaroon by its pointed top, dip the macaroon into the yummy melted chocolate. I like dipping the sides, its easiest. Repeat with the remaining macaroons.
9. Refrigerate the macaroons until the chocolate sets, about 15 minutes.
10. Enjoy!!! |
Personal
Notes: |
Personal
Notes: This is one recipe I bring every Thanksgiving and Christmas, as everyone asks for it again. Don't bake the macaroons too long as they will get hardened, you want them to be a little crispy on the outside and chewy in the center. :) Have fun with drizzling white and dark chocolate on the macaroons too!
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This recipe for Coconut Macaroons is from