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Christmas Macaroons (Alton Brown's Recipe) Recipe

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This recipe for Christmas Macaroons (Alton Brown's Recipe) is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 ounces sweetened flaked coconut
2 ounces sweetened condensed milk
1 pinch kosher salt
1 teaspoon vanilla extract
4 egg whites
5 ounces sugar (a little more than half a cup)
12 ounces semi-sweet chocolate chips
1 ounce vegetable shortening
2 ounces salted macadamia nuts
Directions:
Directions:
Preheat oven to 350 degrees
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
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, 6-7 minutes.
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined sheet pan and bake for 20-25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Fill a 4-quart pot with enough water to come up about 2 inches on the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from heat.
Dip the cooled cookies in the chocolate mixture, sprinkled with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

 

 

 

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