"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Macaroons Dipped in Chocolate, by The Endres Family, is from A Girlfriends Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
14oz. sweetened shredded flaked coconut 14oz. sweetened condensed milk 1 tsp. pure vanilla extract 2 extra large egg whites at room temperature 1/4 tsp. kosher salt 2 tubs dipping chocolate in produce dept.
Preheat oven to 325 degrees. Grease and flour a cookie sheet (*Silicone baking mat works best). Combine coconut, condensed milk, and vanilla in a large bowl. Whip egg whites and salt on high speed until they make medium-firm peaks. Fold egg whites into the coconut mixture. Drop batter onto sheet pans with parchment paper using either 1 3/4" ice cream scoop or two teaspoons. Bake for 20 min. until golden brown. Cool completely. Dip each cookie in melted dipping chocolate and lay on wax paper to harden.
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