Macaroons are severely underrated. Overlooked. Disregarded even. The underdog at most parties. I've heard the complaints. Too chewy. Coconut is boring. Where's the chocolate?
It probably won't surprise you that I totally disagree.
And I'm a little ashamed to admit that I forgot all about this mouthful of happy. My dear friend SPK and I used to order these after a glorious meal at our favorite restaurant in town. It's so fitting you see, that the macaroon reminds me of her, because SPK is all about squeezing out the extra goodness in everyday life. She reminds me to have wine with lunch. Or really good cheese for dinner. Or champagne just because. But she has since left me for her dream job in the big city.
A sigh. And silence.
So you'll understand that making these at home and having them taste JUST as good as on the back patio at our favorite restaurant makes me really happy. Really, really happy. For those of you who are chocolate dependant, I even dipped them in some melted semi-sweet. I think of it as their little black dress for the holidays. Or Olivia Newton John's black leather pants at the end of Grease. Either one.
14 ounces sweetened coconut
14 ounces sweetened condensed milk
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon vanilla
semi sweet chocolate chips, if you want to dip them
Here's what you do:
Preheat oven to 325 and line a backing sheet with parchment. In a big bowl mix the coconut, condensed milk, and vanilla. Whip the egg whites in your mixer on high until they form peaks. Carefully fold egg whites into coconut mixture. Spoon on to cookie sheet and bake until golden, about 25 min.
To chocolate dip them I just melted some choc chips in the micro, dipped the cooled cookies and let them dry on parchment. How easy is that?