| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Prep: | 30 min |
| Inactive: | 1 hr 30 min |
| Cook: | 25 min |
| Yield: | approximately 3 1/2 dozen cookies |
Ingredients
- 2 (7 to 8-ounce) packages sweetened shredded coconut
- 2 ounces sweetened condensed milk
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 4 large egg whites at room temperature
- 5 ounces granulated sugar
- 12 ounces semisweet chocolate chips
- 1 ounce vegetable shortening
- 2 ounces finely chopped dry-roasted macadamia nuts
Instructions
- Preheat the oven to 325 degrees F.
- Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
- Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 42 servings |
| Calories | 125 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 37 mg |
| Serving Size | 1 of 42 servings |
| Calories | 125 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 37 mg |
Reviews
Yummmmmmmy
I’m a kid
This made our day… thank you!
Amazing!!! This was an easy recipe to follow, and they turned out great. They were so light and airy. I felt like I was eating soft bits of delicious clouds! I did substitute slivered almonds, bc I made them for a friend that loves Almond Joy candy bars. I will most definitely be making these again!
Absolutely unbelievably delicious….will make forever!!!
Best macaroons ever!! So light and heavenly! I will make these every year for the holidays.
made these twice now.
added 2 tablespoons of almond extract in addition to the 2 tbspns vanilla.
added cranberries, almonds on top
doubled the recipe- got about 64
note t self: make them a little smaller than originally inclined to get more yields
leave them in the oven a little longer till they are brown on top- makes a difference in the flavor
this recipe came out better the second time I made it, not sure why.
Delicious and not overly sweet. This is also a fairly goof-proof recipe in terms of the macaroons themselves. My egg whites wouldn’t get above barely soft peak stage (must’ve had residue in my bowl) & they still turned out fantastic. I made much larger cookies so that may have helped keep them “light” despite the failed meringue but either way, a tasty recipe that gives leeway for those ‘in a hurry so it’s good enough’ nights is always a keeper in my book
These are so delicious! I used roasted almonds and added grated orange rind. They keep forever and everyone loved them. I did not bother with the shortening in the melted chocolate. If you add a few regular chips to the melted chocolate it helps to keep it from turning grey.
Just made for a Passover Seder at my church..but of course I had to sample..wow!! YUM..They were delicious..will make again!! Thanks!!
SO GOOD! I made these for my x-mas cookie gift box and they were such a big hit with everyone. My sister is a self-proclaimed macaroon connoisseur and she gave these two-thumbs up!
The only problem I ran into was getting the little suckers off of the parchment paper after they were done baking. Next time I am going to spray my cookie spatula with a little bit of cooking spray. Hopefully that will help.