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.
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 3 1/2 dozen cookies
- 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
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.