Island Macaroons

Recipe Ingredients

3 cups	279g / 9.8oz	Sweetened flaked coconut
1 cup	146g / 5.1oz	Unsalted macadamia nuts - chopped
2/3 cup	157ml	Sweetened condensed milk
1 teaspoon	5ml	Vanilla extract
2		Egg whites
1		Salt
6 oz	170g	Bittersweet or semisweet chocolate - chopped, melted
		= (do not use unsweetened)

Recipe Instructions

Preheat oven to 350 degrees. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.

Line 2 large cookie sheets with parchment paper. Grease parchment.

Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture.

Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets.

Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate-side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)

This recipe yields about 24 cookies.

Source:
Bon Appetit, June 1991

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