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Paradise Macaroons
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 3 1/2 dozen cookies
Light and airy coconut macaroons are made extra indulgent with a quick dip in melted chocolate and a coating of toasted macadamia nuts. This recipe first appeared on Food Network.com.
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- 2 (7- to 8-ounce) packages sweetened shredded coconut
- 2 fluid ounces sweetened condensed milk
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 4 large egg whites, at room temperature
- 5 ounces sugar
- 12 ounces semisweet chocolate chips
- 1 ounce vegetable shortening
- 2 ounces dry-roasted macadamia nuts, finely chopped
Specialized Hardware
Digital kitchen scale
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 3 1/2 dozen cookies
Procedure
- Heat oven to 325ºF. Line a half sheet pan with parchment paper and set aside.
- Combine the coconut with the sweetened condensed milk, salt, and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto the prepared pan and bake until golden brown, 20 to 25 minutes. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat, and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
- Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts, and place on parchment paper to set, about 30 minutes.
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