Saturday, March 17, 2012
Coconut Macaroons Dipped in Chocolate
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
3 large egg whites at room temperature
1/4 tsp. salt
Melted Chocolate for dipping
Adjust oven rack to center of oven.
Preheat oven to 325 degrees F.
Line cookie sheet with parchment paper. (You must not forget this step. It is most important.)
In large bowl combine coconut and condensed milk and vanilla until well blended.
In your mixer beat egg whites and salt on high speed until stiff peaks form.
Gently fold egg whites into the coconut mixture, being careful not to deflate the egg whites.
Drop the batter onto lined cookie sheet in about 1 - 2 tablespoon sized scoop. About 2 inches apart.
Bake for 22 - 28 minutes or until golden brown.
Remove from oven and let cool for a few minutes, then transfer to a cooling rack until cooled, then you can either eat them or dip them. I chose to dip them. If you choose to dip them, then dip them and place them on either parchment paper or foil and then let the chocolate harden.