While macaroons and macarons sound exactly the same to the average American's ear, they couldn't be any more different. Macaroons are made primarily of coconut while macarons are almost entirely egg whites and sugar. Both coincidently are gluten-free! The way I make them, anyway. This recipe is for the coconut lovers out there. Check back for the other macarons sometime this January!
Caveat emptor: not all macaroons are gluten-free so exercise some caution when buying.
14 oz shredded coconut
14 oz can sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
4 oz (or more) bittersweet chocolate melted in microwave or double boiler
Preheat oven to 350 degrees and line two baking sheets with parchment paper.* In one bowl mix the coconut with the sweetened condensed milk and vanilla. In a second beat the egg whites with the salt until they form stiff peaks. Fold the whites into the coconut mixture and scoop tablespoon sized amounts on to the baking sheet about an inch apart. Bake for 25 minutes. If your oven does not have convection bake as a setting you might have to move them from the top rack to the bottom half way through cooking.
Once cool dip the bottoms into melted chocolate and refrigerate on wax paper** until set. You could also drizzle over them, whatever suits your fancy!
I continue to have the problem of forgetting to take pictures of the finished product because I'm too busy eating! Maybe that'll be my new years resolution.
*Embarrassingly enough I accidentally used wax paper causing me to scrap one whole sheet and have to pull the second (after being in the oven for a couple of minutes) and furiously scoop all the cookies on to another baking sheet before they, too, were ruined!
**I got this part right.