The Christmas baking officially began yesterday at my house. Stupidly, I am trying mostly all new recipes and I had 2 flop yesterday. However, one success was the coconut macaroons. Personally, I don't dig anything with coconut, but a lot of people I am baking for love it. I have never made the coconut macaroons before, they proved to be a smidge temperamental. I got it figured out after one batch.
Coconut Macaroon (Gluten Free) Recipe
1 14-ounce bag sweetened shredded coconut
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or almond extract (I prefer almond)
2 large egg whites
1/4 teaspoon salt
4 ounces bittersweet chocolate or chips, melted
Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
Scoop tablespoon-size or a small scoop-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking-very important. Watch them closely or they will burn. Transfer the baking sheets to racks and let the cookies cool completely.
Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.
Keep refrigerated, will keep for up to 2 weeks.
Recipe adapted from Food and Wine