Guess who's back?! Me me me!! I've been disappearing on you while Sarandipity gets insane during the holidays. But I couldn't resist whipping up a recipe for this week's theme. I mean, c'mon - cookies!! Plus, my bestie from San Diego was visiting me, and we did all our Christmas baking while she was here. We tried out this recipe for the first time, and decided that it will be a permanent entry on our list of treats to make each winter. The lemon zest in this recipe is what really just puts it over the top. I was all for leaving it out, but my girlfriend convinced me to try it out, and I'm so glad she did. It's scrumpdiddly amazing!!
Coconut Macaroonsadapted from Top Chef Gail Simmons3 egg whites1/2 tsp. cream of tartar1 Tbsp. sugar1 (14-oz.) can sweetened condensed milk1 tsp. vanilla extract1 tsp. lemon zest20 oz. sweetened shredded coconut7 oz. dipping chocolatePreheat oven to 325 degrees.
Beat eggs white in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.
Shut off mixer and fold in condensed milk, vanilla, and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes.
Line 4 cookie sheets with parchment paper. Drop by heaping tablespoons (or use a cookie scoop) onto each tray, spacing them apart evenly. Bake for 20-25 minutes. Let cool.
Melt milk or dark chocolate in a double boiler over low heat, or in the microwave at 50% power. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set.
Makes about 3 dozen.
Frothy egg whites:
Using a cookie scoop helps make evenly-sized cookies and
also helps get the sticky dough onto the cookie sheet easier.
The cookies don't spread much at all,
so feel free to crowd them onto your tray a bit.
The cookies will bake up with golden edges.
I melt down Dove Promises for dipping, yummm!
Pretty enough to give away!
But I won't tell if you keep them for yourself :)
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