I have never been one for coconut, but it was my Grandmother’s birthday a little while back and this is her favorite cookie, so I made them for her, and I have to admit, I enjoyed the taste!
This is a very simple recipe, containing only 5 ingredients and taking only 5 minutes to prepare. I added chocolate to the bottom of some of them and they were a hit with my grandmother and all her friends.
1 bagsweetened shredded coconut (14 oz)
7/8 csweetened condensed milk (take 2 T out of a 14 oz can)
1 tvanilla extract
2large eggs whites
If you dip the bottoms in chocolate, you will also need:
6 ozsemi-sweet chocolate
1 T shorting (crisco, yes you need this)
Preheat your oven to 325°F.
Line two baking sheets with parchment paper or baking mats.
In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. You will not be able to do this with just a whisk and your arm strength. If you do not have a standing mixer, use a hand held electric mixer.
Once peaks have formed, use a large rubber spatula to fold the egg whites into the coconut mixture.
With mixture thoroughly combined, use a spoon to form tablespoon size cookies and place on cookie sheet, spacing about 1 inch apart.
Bake for 20 minutes, or until the tops are lightly golden and the bottoms and edges are deeply golden.
Pull cookies out of the over and let cool completely before melting the chocolate.
If dipping the macaroons in chocolate, which I suggest, chop the chocolate into small pieces and melt it in a microwave-safe bowl at medium power for 30 seconds.
Add the shorting and melt for another 30 seconds. Stir the mixture between 30 second melting intervals until a the mixture is a smooth and creamy consistency. I know some of you might not want to use shorting, but if you do not, the chocolate will be too hard to bit into once it has cooled.
Once chocolate is prepared, dip the bottom of each cookie in to it, allowing for access chocolate to drip off before placing the cookie on the parchment or baking sheet to dry. Chocolate will take approximately 5 minutes to dry and the cookie will easily pull off the sheet once it if fully dry.