I made these for a nite of hanging with friends at their home in Beverly Hills! (Woo!) Any time I’m wanting something balls-out decadent, I stop by Barefoot Contessa. Ina don’t mess around with low-fat nonsense. This recipe includes just a few simple ingredients, with rock star results. *I melted some chocolate and dunked each cookie up to its midriff.
What you need:
14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large egg whites, at room temperature
1/4 teaspoon kosher salt
1 12 oz bag Ghirardelli 60% cacao bittersweet chocolate chips
What to do:
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
Cool on wire racks.
Put the “oo!” in macaroon:
Melt the chocolate chips in the microwave. (2+ mins, while stopping to stir a few times)
Dunk cookies in melted chocolate. Let excess drip off.
Lay cookies on parchment and harden in the fridge.
Return cookies to room temp. Eat at leisure. With friends. Or alone, late at night while you’re blogging. –What.
You are the MACAROON MASTER.