Macaroons are a holiday cookie that my family can’t live without because these coco-nutty cookies are something to treasure. What’s fascinating about these cookies is that you only need a handful of ingredients to make them, and yet they taste so darn good. The size and scale of these cookies can vary greatly, but most macaroons start with two simple things – mounds of coconut and whipped egg whites.
In my recipe, I make them “Barefoot Contessa” style using sweetened condensed milk as the sugar. Using this syrupy milk coats each grain of coconut beautifully, and adds the right consistency for a chewy middle, and crunchy exterior after baking. The end result is a cookie that is ready for dunking in a bit of chocolate for a reverse snow-capped effect that’s impressive. This batch of cookies is definitely ready for enjoying by the fireside, and don’t forget to leave a few for Santa.
2 egg whites, whipped to firm peaks
2 1/2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup dark chocolate chips or chunks
1 teaspoon coconut oil
(Makes 1 Dozen)
- Preheat oven to 325 degrees.
- In a large bowl, combine whipped egg whites, coconut, condensed milk and vanilla. Mixture should not look runny, add more coconut if necessary.
- Scoop balls of coconut mixture onto a parchment lined baking sheet (press mixture into scoop for a mound effect). Bake for 18-20 minutes, or until deep golden brown around edges and on top. Remove and let cool completely.
- In a microwave safe bowl, add chocolate and coconut oil. Microwave on high for 1 minute, stir. Repeat and stir until melted and shiny. Dip tops of macaroons into chocolate. Place on parchment and refrigerate until set. Enjoy!