I will preface this blog post by stating that I am not a huge fan of coconut. However, once I tried these delicious macaroons, I will say I am a fan of THESE!
This recipe made about 4 dozen macaroons. They are very easy to make and drizzling on the chocolate and caramel topping was FUN!
5 1/3 cups shredded sweetened coconut
3/4 cup sugar
6 T. flour
1/2 t. salt
5 egg whites
1 cup finely chopped toasted pecans
4 ounces semi-sweet chocolate
1 T. shortening
Sweetened Condensed milk topping:
6 ounces sweetened condensed milk
Place sweetened condensed milk in a double boiler until slightly thickened (about 45 minutes). Keep warm.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or lightly grease and flour the cookie sheets.
In a large mixing bowl, combine coconut, sugar, flour, and salt. Toss and mix well. Lightly beat egg whites and mix in the egg whites and nuts.
Using a round tablespoon, drop macaroons onto prepared cookie sheets.
Bake for 20 - 23 minutes or until golden brown on top. Place on cooling rack.
Melt chocolate with shortening in microwave in 30 second increments, stirring in between each increment until chocolate is melted. Drizzle chocolate over macaroons.
Then drizzle thickened sweetened condensed milk over the chocolate.
From Chef in Training.