Coconut Macaroons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 14 ounces sweetened shredded coconut (I use Bakers)*
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature
1/4 teaspoon salt
1 bag Ghirardelli dark chocolate flavored melting wafers**
*Use extra coconut if batter seems wet
** Have an extra bag on hand depending on how many you make and how heavy you dip
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Directions: |
Directions:MACAROONS
Preheat oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl.
In a separate bowl with hand mixer, whip the egg whites and salt on high speed until they make medium firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a 1-3/4" cookie scoop (or tablespoon).
Bake for 25 to 30 minutes until golden brown. Remove to a rack to cool.
CHOCOLATE COATING
Place the cooled macaroons in the freezer until very cold or frozen.
Follow the label directions for melting the chocolate.
Take the frozen macaroons and dip the tops into the chocolate.
Using a spatula, remove excess chocolate.
Place the finished macaroons on a parchment lined pan and return to the freezer to set.
Can be eaten right away or frozen until use. |
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Number Of
Servings: |
Number Of
Servings:22-26 |
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