My Favorite Macaroons

These delicious 
hand-dipped delights
will impress your
guests!

What I love about this recipe is its simplicity and the fact that you can bake up a batch of these fairly quickly so you can have them for any event. I like mine dipped in chocolate at the foot and drizzled with chocolate on top.

This recipe makes around 22 cookies. They're considered a safe cookie in that the egg white is cooked. So feel free to use them in bake sales! 

• 1 bag (14 oz) sweetened coconut
• 3/4 cup sweetened condensed milk (if you want to spread cookies, use 1 cup)
• 1 tsp vanilla extract
• 2 large egg whites
• 1/4 tsp salt

1. Stir together the coconut and the milk, adding in the vanilla
2. Whip the crap out of the egg whites (to firm peaks) and fold gently into the coconut mixture
3. Scoop in little scoopfuls onto parchment and bake at 325 in the middle rack for 25-30 minutes.
4. Let them set on the tray until firm (around 5 minutes)
5. Set aside on flat plate or cooling rack
6. Melt your chocolates as per package directions.
7. Dip only the bottoms and place on waxed paper to firm