Heart of the Home Episode #11

King Arthur Flour, Bakery Coconut Macaroons

 

Yields: 2 dozen

 

***Preheat oven to 350 deg.                                                                                 

 

***Lightly grease or line w/ parchment paper, 2 baking sheets

 

Macaroons: 14 oz. can sweetened condensed milk

                      2 large egg whites

                      1 T vanilla extract

                      1/2 tsp. Salt

                      2 1/2 C unsweetened coconut

                      3 1/4 C sweetened coconut

 

Coating, optional (but recommended):  1 1/3 C chopped chocolate or chocolate chips, semisweet or bittersweet chocolate

 

Directions:  To make the macaroons: In a med bowl, mix together all the ingredients (not including chocolate) until thoroughly incorporated.

 

Scoop dough by 1/8 cupfuls (2 Tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here.  Leave the macaroons as round.

 

Bake the macaroons for 16 - 18 min; until they’re a light golden brown on top.

 

Remove from oven and allow them to cool on the pan.

 

To make the optional coating:  Melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10 sec increments, stirring until smooth.

 

Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking pan.  Let rest ‘till chocolate is set.

 

Store in an airtight container at room temperature for several days; freeze for longer storage.