Recipe Rewind: Coconut Macaroons

Happy Friday!  I'm so ready for this week to be over.  Not that it's been a particularly grueling week; it's actually been relatively breezy compared to most.  But I'm just feeling rundown, and I definitely need a couple of days to stare out windows and read books and get my sock drawer organized.  Things to get me feeling centered and right with the world.  Oh, and I may or may not be baking a 3-layer cake tonight for Bo's Mom's birthday.  Shhhh... it's a surprise cake!  Baking surprise birthday cakes definitely gets me feeling right with the world.  And just so that we can all help her celebrate, I'll post the recipe next week (Italian Cream Cake, folks) along with some photos.  Hurrah for birthdays, am I right?


Ok, back to these cookies right here.  Yum. That's pretty much all you need to know.  Oh, and maybe easy.  That, too.  They look so pretty and fancy, but my bff, Marnie and I discovered this recipe isn't tricky in the least.  So, they're perfect for giving or partying or whatever your holiday celebrating entails.

I'm Making Cake & Frosting Tonight, People!

Original Post with Step by Step Photos

          

Coconut Macaroons 

adapted from Top Chef Gail Simmons

3 egg whites

1/2 tsp. cream of tartar

1 Tbsp. sugar

1 (14-oz.) can sweetened condensed milk

1 tsp. vanilla extract

1 tsp. lemon zest

20 oz. sweetened shredded coconut

7 oz. dipping chocolate

Preheat 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.

         Click here for a printable version of this recipe
   

Original Post with Step by Step Photos