I don’t think I’ve made any cookie in my lifetime as much as I’ve made these.
Everyone who knows me knows I’d rather come up with a new recipe than repeat an old one. But these cookies are the rare exception. I make them every time I need to bring cookies anywhere and the reason is easy: everyone who tastes them, loves them.
That being said, they are also extremely easy to make. All you need to do is stir the condensed milk with the coconut, whip egg whites separately and fold them together. Food scientist, Harold McGee, says that egg whites beat just as well directly from the fridge as when they come to room temperature. That is is a time saving revelation and what I’ve been doing. No more standing around waiting for egg whites to get warm.
Tempering the chocolate
Helen Fletcher, the well known pastry chef whose blog is pastrieslikeapro.com has come up with an extremely easy way of tempering chocolate. The formula is 6 oz. of chocolate to 1 1/2 tablespoons shortening, such as Crisco. It is extremely important to not overheat the chocolate when melting it. Also, do not use a large bowl. Use a bowl that is a little bigger than the chocolate, anything too large makes it difficult to dip the cookies. Microwave the chocolate and shortening for 70 seconds at 50% power and stir well. It will probably need 10 to 20 more seconds at 50% power. The less heat and the more you stir, the greater the chances that the chocolate will remain satiny.
The cookies are truly simple to prepare. The time spent is melting and dipping them into chocolate. For those of you who like quick and easy. just skip the chocolate. The macaroon will still be delicious.
You can use either a tablespoon size scoop or a smaller 2 teaspoon scoop. Fill the scoop and put it batter side down on parchment and press down on it.
Melt the chocolate in a small microwave safe bowl with shortening until almost melted. Stir and if necessary, heat for 10 seconds at 50% power.
Chocolate-Dipped Coconut Macaroons
1 package (14 oz.) sweetened shredded coconut
1 can (14 oz.) sweetened condensed milk
1 teaspoon pure vanilla extract
1 1/2 tablespoons cornstarch, (This is needed if using Eagle Brand condensed milk. It is not needed in market brand milk., such as Safeway.)
2 large egg whites
Dash cream of tartar
1/4 teaspoon salt
6 oz. bittersweet chocolate (about 55 to 60% cacao), finely chopped or chips, melted with 1 1/2 tablespoons shortening at 50 % power for 90 seconds, stirring every 30 seconds.
1. Arrange the racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees; line 2 baking sheets with parchment paper.
2. In a medium bowl, stir together the coconut, sweetened condensed milk, vanilla and cornstarch until blended.
3. In another bowl, using an electric mixer, beat egg whites with the cream of tartar and salt until firm peaks form. Fold one third of the beaten whites into the coconut mixture to lighten it and then fold in the remainder.
4. Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Or, for smaller macaroons, us a 2 teaspoon size scoop. Bake for about 30 to 35 minutes for large macaroons and 18 to 22 minutes for smaller ones, or until tops are lightly golden and bottoms are browned. . Shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely. Remove from parchment.
5. Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets.
To make ahead: Macaroons can be kept at room temperature for several days, refrigerated for up to 2 weeks or frozen.
Makes about 24. large or 32 small macaroons.
