Hi everyone!! Hope you all had a blessed Easter and or Passover!! Getting ready for Mother's Day and graduations,communions anyone looking for any particular recipe on anything let me know. Today I am going to share a delish Coconut Macroon recipe with you nice and light but tasty!!
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp almond extract
2 extra large egg whites,at room temparture
1/4 tsp salt
1 cup of semi-sweet chocolate chips (for drizzle)
Preheat oven to 325 degrees. Line your cookie baking sheet with parchment paper and dust with flour (this will help the cookies from sticking) Use your upper level of the oven it helps toast the coconut while cookies are baking.
Combine the coconut,condensed milk,and vanilla and almond in a large bowl.
Whip the egg whites and salt on high speed in a bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto the sheet pans lined with parchment paper using eitiher a 1 3/4 diameter ice cream scoop or 2 teaspoons (I got a new cookie scooper from Chef's Equipment for Christmas can't wait to use it when I bake all my cookies @ Christmas time it worked like a charm here)
Bake for 25 to 30 minutes until golden brown. Remove and cool on wire racks.
For the chocolate drizzle,pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir I added a little parafon wax to melt it makes it thinner and easier to use for the drizzle!!
Then drizzle on top of macroons let them dry perhaps on parchment or wax paper!!
Guess what they are all done and hope you really enjoy them they are wonderful to have as a nice light snack or dessert!!
Buon Appetito
Mangia
Have a wonderful day and remember to cook for your soul!!
*smiles*
Thank you
Felicia
