7/8 cup (just shy of a full cup) sweetened condensed milk
1 tsp. vanilla
2 large egg whites
¼ tsp. salt
4 oz. semi-sweet chocolate
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
In a medium bowl, mix together the shredded coconut, milk and vanilla. Set aside.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheet, spacing about 1 inch apart. Bake for 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.
If dipping the macaroons in chocolate, melt the chocolate in a microwave safe bowl at medium power, stopping and stirring at 30 second intervals until just smooth and creamy. Dip the bottoms, letting any excess drip back into the bowl. Place on their side on a wire rack covered in waxed paper. Place the racks in the refrigerator for about 10 minutes to allow the chocolate to set.
Servings: approximately 24-26
Recipe c/o onceuponachef.com
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