| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Sweetened flaked coconut |
| 1 |
c |
Unsalted macadamia nuts; chopped |
| 2/3 |
c |
Sweetened condensed milk |
| 1 |
ts |
Vanilla extract |
| 2 |
|
Egg whites |
| 1 |
|
Pinches salt |
| 6 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped, |
|
|
; melted |
INSTRUCTIONS
Preheat oven to 350F. Place coconut and macadamia nuts on large cookie
sheet. Bake until lightly toasted, stirring frequently, about 12 minutes.
Cool. Maintain oven temperature.
Line 2 large cookie sheets with parchment paper. Grease parchment. Combine
condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts
thoroughly. Using electric mixer, beat egg whites and salt until stiff but
not dry. Fold whites into coconut mixture. Drop batter by rounded
tablespoons onto prepared cookie sheets. Bake until macaroons just turn
golden brown around edges, about 14 minutes. Cool completely on cookie
sheets.
Line another cookie sheet with waxed paper. Dip cookie bottoms into melted
chocolate. Place cookies, chocolate side down, on prepared cookie sheet.
Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4
days ahead. Store cookies in airtight container in refrigerate.)
Makes about 24.
Bon Appetit June 1991
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