I wanted to make a friend some of his favorite cookies ever, and when I heard they were chocolate covered macaroon's I was intrigued. I love trying new recipes! It gives me an adrenaline rush. I'm 33 years old now, a mother of three, adrenaline rushes are much different than what they were at age 13, what can I say, ha! I found this recipe by Ina Garten on Food Network and I am sticking to it! Its so delish! I melted a bag of milk chocolate in the microwave and dipped the bottoms of my macaroon's in it, set it on wax paper until it firmed up. Also, if your macaroon's run around the edges, just cut off the not so pretty looking part as soon as it's out of the oven and no one will ever know it was anything but perfect looking! ;)
Coconut Macaroons
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment 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 either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. En
JOY!
