This recipe comes from Alton Brown.
Click HERE to see him make them. I found this video to be helpful.
I made these for neighbor gifts last year. It’s a good thing I gave them away, or else I would have eaten every one of them myself. I didn’t top mine with chocolate – they were quite tasty with out it. These cookies do not taste like the macaroons you get from the store – they are so much better!
P.S. I converted some of Alton’s measurements to cups so that they are easier to measure.
Ingredients:
2 (7 to 8-ounce) packages sweetened shredded coconut
1/4 C sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
2/3 granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions:
Preheat the oven to 325
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl. Alton used his hands, but I found a wooden spoon to be sufficient.
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.
Combine the chocolate chips and shortening in a small bowl and microwave until melted.
Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
