Chocolate Dipped Coconut Macaroons

My husband hates coconut. Gasp! I'm so happy when I have an opportunity to bake for a group of people who do like it, though, because when I do, I bake the macaroons. Soft and slightly chewy with delicious dark chocolate, these are one of my favorite treats.

Ingredients:

21 oz. shredded sweetened coconut

3 T. sweetened condensed milk

2/3 cup egg whites - about 5 eggs worth

heaping 1/4 t. cream of tartar

2/3 c. sugar

1 t. vanilla

1/8 t. almond extract

6 oz. bittersweet or semisweet chocolate, divided

2 oz. unsweetened chocolate

2 1/2 T. shortening

How:

Preheat the oven to 325 and spray two baking sheets with nonstick spray

Spread the coconut on rimmed baking sheet and toast, stirring 3-4 times for about 10 minutes until beginning to brown. In a large bowl, stir together the coconut and condensed milk until well blended and set aside.

In a large bowl, beat with a whisk shaped beater on low speed, the egg whites and cream of tartar until frothy. Increase the speed to medium-high and beat until just opaque and soft peaks form. Add the sugar, 2 T. at a time, beating after each addition. Add the vanilla and almond extract. Increase the speed to high. Beat until the mixture forms very stiff, glossy peaks, about 2 minutes. Fold in the coconut until evenly incorporated.

Drop the mixture onto the baking sheets using a 1/4 c. measure, spacing about 2 inches apart.

Bake, one sheet at a time for 14-18 minutes. They will be done when the tops are slightly browned and are slightly firm to the touch of your finger. Transfer the sheet to a wire rack and let stand for a few minutes. Using a spatula, transfer the macaroons to wire rack and let stand until completely cooled (they will sink slightly during cooling). Place on a baking sheet and refrigerate until cooled.

Chocolate

In a small saucepan or double boiler, melt 4 oz. bittersweet chocolate, unsweetened chocolate and shortening over low heat, or simmering water if using a double boiler, until just melted. Stir in the remaining 2 oz. bittersweet chocolate, stirring until it melts and mixture has cooled to barely warm. Immediate dip the tops of chilled macaroons into the chocolate and shake off the excess. They are best with a thin layer of chocolate. Immediately transfer the sheet of macaroons to the refrigerator for 15 to 20 minutes or until the chocolate sets. Bring to room temperature before serving.

Store in a single layer in an airtight container in a cool place (but not the fridge) for up to 3 days or freeze for up to a month

Original recipe can be found in The All-American Cookie Book by Nancy Baggett.

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