Triple-Coconut Macadamia Macaroons |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut Ingredients:
2-1/2 cups sweetened flaked coconut |
2-1/2 cups finely shredded unsweetened coconut |
1 cup chopped macadamia nuts |
1 cup cream of coconut |
4 egg whites |
2 tablespoons light corn syrup |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
2 ounces semisweet chocolate, chopped |
1 teaspoon shortening |
Directions:
1. In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes.
2. Drop by tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely.
3. In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set. Yield: 4 dozen.
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