Even my son the Flock Master liked these cookies and he doesn't eat sweets.
I made them for my California girlfriends when they came to visit. We ate them every day.
I made a batch yesterday to take to our dinner hosts last night.
And I will be making more for the holidays.
I can't take the credit...that goes to the Barefoot Contessa.
This is her recipe for Coconut Macaroons
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 t pure vanilla extract
2 extra large (I used 3 large) egg whites at room temperature
1/4 t kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed with a whisk attachment until you have firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto parchment lined sheet pans using a 1.75" diameter ice cream scoop or a tablespoon. Bake for 25 - 30 minutes until golden brown. Cool on the pan before attempting to remove. Yield: about 22 cookies.
I allow the macaroons to cool completely, then melt some dark chocolate in a double boiler over simmering water and spread the bottom of each cookie with a thin layer of the chocolate. Soooo good!
I keep the cookies refrigerated - or frozen if you're not going to eat them that day. They are amazingly good right out of the freezer!
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