Coconut Macaroons

Every year I am dying for some new cookie recipes to add to my Christmas cookie list and so I am part of the Food Network 12 Days of Cookies recipe special. Basically every day for 12 days beginning December 1 they email you a cookie recipe from one of their chefs.

This was Day 1 and I thought it was perfect because NO FLOUR! And although I am usually not a huge coconut fan, in dessert I always make an exception.

• 15 oz shredded coconut


• 2 oz sweetened condensed milk


• pinch kosher salt


• 1 tsp. vanilla


• 4 egg whites


• 5 oz sugar


• 12 oz chocolate chips


• 1 oz shortening

Preheat oven to 325F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture. (I added mini chocolate chips to the top too!)

Recipe courtesy of Alton Brown