Ask anyone I know, and they will tell you that I am the first person to appreciate a great cookie. In fact, it doesn’t matter if it’s chocolate chip, peanut butter or any other type, I’m the first to put one on my plate. Now that I have this chocolate macaroon recipe, however, I may never deviate in my cookie choice again.
Macaroons are a real treat. They are like a small cookie, but they provide more of a punch in a smaller package. If you are someone that loves chocolate and cookies, you have got to try this recipe.
5⅓ cups shredded sweetened coconut
¾ cup sugar
6 Tablespoons flour
½ teaspoon salt
5 egg whites
1 cup finely chopped toasted pecans
Melt 4 ounces sweet chocolate
1 Tablespoon shortening
Sweetened Condensed milk topping
6 ounces sweetened condensed milk
Place sweetened condensed milk in a double boiler until slightly thickened (About 45 minutes). Keep warm.
Preheat oven to 350 degrees F.
Line cookie sheet with parchment paper or grease and lightly flour the cookie sheet.
In a large mixing bowl combine coconut, sugar, flour and salt. Toss and mix well. Add egg whites and nuts and mix well.
Using a round tablespoon drop macaroons onto prepared cookie sheet.
Bake at 350 degrees F for 20 to 23 minutes or until golden brown on top. Place on cooling rack.
Melt chocolate with shortening in microwave in 30 second increments, stirring in between each increment until chocolate is melted. Drizzle chocolate over macaroons.
Then Drizzle thickened sweetened condensed milk over the chocolate.