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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Macaroons Recipe

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This recipe for Macaroons, by , is from The Heilman Family Cookbook Project, 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!

Contributor:  
Contributor:  
Susan Heilman

Category:
Category:

Ingredients:  
Ingredients:  
7/8 C Sweetened Condensed Milk
5 1/3 Cup Sweetened Coconut (14 oz. bag)
1 tsp. Vanilla
2 Large Egg Whites
1/4 tsp. Sea Salt
4 oz. Semi-sweet Chocolate

Directions:
Directions:
In a large mixing bowl, combine the coconut, condensed milk, and vanilla.

Beat the egg whites and salt with a mixer until stiff peaks form.

Add them to the coconut mixture and fold them in until combined.

Using 2 spoons or an ice cream-style scoop, put the cookies 1 inch apart on a cookie sheet that has been lined with parchment paper.

Bake at 325 degrees until the cookies have golden brown edges. You should rotate the pans halfway through the baking time.

Cool the cookies for 1 minute on the cookie sheet and then transfer them to a cooling rack.

Melt the chocolate in a microwave in 15-20 second bursts, stirring between heating sessions until the chocolate is melted and smooth. It should only take 2-3 heating sessions.

Dip the bottoms of the macaroons in the chocolate and place them on wax paper to dry. Refrigerate them 10 minutes, if needed, to speed the drying process.

Number Of Servings:
Number Of Servings:
12 plus, depending upon the cookie size
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
These cookies are the simplest cookies I've ever made. They whip up in a flash, are moist, and package well if you're going to an event. They are great at any holiday and are lovely with a coffee or hot tea.

 

 

 

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