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Name: Macaroons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 14- oz bag sweetened shredded coconut such as Baker's Angel Flake (about 5-1/3 cups); 7/8 cup sweetened condensed milk (see note below on measur; 1 teaspoon vanilla extract; 2 large eggs whites; 1/4 teaspoon salt; 4 ounces semi-sweet chocolate best quality such as Ghirardelli, chopped (optional)

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INGREDIENTS

1 14- oz bag sweetened shredded coconut ; such as Baker's Angel Flake (about 5-1/3 cups)
7/8 cup sweetened condensed milk (see note below on measur
1 teaspoon vanilla extract
2 large eggs whites
1/4 teaspoon salt
4 ounces semi-sweet chocolate ; best quality such as Ghirardelli, chopped (optional)

INSTRUCTIONS

Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.

If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.

Note: 7/8 cup = 3/4 cup plus 2 tablespoons

Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.

NOTES

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Macaroons

1 14- oz bag sweetened shredded coconut such as Baker's Angel Flake (about 5-1/3 cups)
7/8 cup sweetened condensed milk (see note below on measur
1 teaspoon vanilla extract
2 large eggs whites
1/4 teaspoon salt
4 ounces semi-sweet chocolate best quality such as Ghirardelli, chopped (optional)

Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.
If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
Note: 7/8 cup = 3/4 cup plus 2 tablespoons
Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.

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Nutrition

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Serving Size: 1 (118g)
Recipe Makes: 1

Calories: 555
Calories from Fat: 306 (55%)

Amt Per Serving		% DV

	Total Fat 34g	45 %
	Saturated Fat 20.1g	101 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 12.9mg		0 %
Potassium 420.3mg		11 %
Total Carbohydrate 72.1g		21 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 65.4g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 555

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