Coconutty Macaroons Really Make my Heart Happy!

I know I keep talking about my favourite cookies but these ones are my absolute favourites and are only made at Christmas...They are decadent, sweet, coconutty....a little bit of chocolate on the top seals the deal!  I first found this particular reciped on the DVD (The video in this link doesn't seem to work in Canada...all of the sites I tried had the video blocked.  This kind of ticks me off.  Oh well I have tried to deliver the source of my tasty treat!).  The DVD came with Alton Brown's book "Good Eats, The Middle Years".  

Little Kitchen confession time....I did receive an oh so yummy batch of macaroons from my friend Susie at last weekend's bake exchange, but those have actually been eaten already!

Here are the ones I made this morning while waiting for the Sugar Cookies to chill in the chill chest.

Macaroons

Original source: Alton Brown
Printable recipe

Preheat oven to 325 F

• 14 oz sweetened coconut flakes 
• 1 tsp vanilla 
• Pinch kosher salt 
• 2 oz sweetened condensed milk 
• 4 egg whites 
• 5 oz (by weight) sugar

In a bowl combine the coconut, vanilla, kosher salt and the sweetened condensed milk.  Mix until completely combined.  Using clean hands for this is very useful in helping to eliminate any lumps or pockets of the sweetened condensed milk.

Weigh out the 5 oz of sugar and set aside.

In the bowl of a stand mixer, beat the 4 egg whites until frothy (as though for a meringue).  Gradually, and by this I mean 1 or 2 tbsp at a time, add the sugar.  Beat until glossy and holds a medium peak.

Fold the beaten meringues into the coconut mixture a little at a time.  Do this in three additions of the fluffy meringues.  

Use a wide and flat utensil to cut through the middle of the coconut, scoop up towards yourself at the edge of the bowl and gently flip or fold  the contents back towards the middle of the bowl.  

 

 

Turn the bowl 1/4 of a turn and repeat until each addition of the meringues are thouroughly folded in.

Using a tablespoon scoop, scoop out macaroons onto a parchment lined baking sheet.

Bake for 20 to 25 minutes.  Finished macaroons will be a nice golden colour on the edges.

Melt 1 pkg (12 oz) of chocolate chips with 1 oz of veggie shortening.  Stir until smooth.
 

Dip the tops of the macroons into the melted chocolate and allow to dry.  (if you can wait that long!)
 
I haven't done the chocolate on these yet but I couldn't wait to share them with everyone!  

I had some extra coconut so I sprinkled it on top!  YUM!

Little Kitchen confession time again!!

I doubled this batch....if you're gong to mess up the kitchen....make it worth your while!  Also make some taste testers!