CHOCOLATE DIPPED COCONUT MACAROONS
Steps:
- Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
COCONUT MACAROONS
Steps:
- 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.
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- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat mats. In a large mixing bowl, combine the milk, egg white, vanilla and salt. Stir to combine well. Add the coconut and stir again.
- With a medium size scoop or a couple of spoons, scoop 1 1/2 - 2 tablespoon size mounds of the coconut mixture onto the baking sheets. Once the cookies have all been scooped onto the sheets, use your hands to press them firmly into mounds that have a peak at the top.
- Bake for 15 - 20 minutes, until the coconut looks toasted on top of the cookies and they are lightly browned. If you are baking both sheets at the same time, rotate the trays half way through the baking time. Remove from the oven and cool for at least 5 minutes on the baking sheets. The cookies should be firm and set. Remove to a wire rack to finish cooling.
- Once the cookies are completely cool, melt the chocolate in a small glass bowl. Microwave the chocolate at 50% power, stirring every 30 seconds. Once it is smooth and completely melted, lay out a fresh sheet of parchment or wax paper on a baking sheet. Dip the bottom of each cookie in the chocolate and then place the dipped cookies on the paper to dry.
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- In a medium size bowl, combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine then set aside.
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- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.
- Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 2 inches apart.
- Bake until lightly golden brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.
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