Coconut-Almond Macaroons

December 12, 2008

This is one of Chris’ favorite sweets.  He really like coconut.  I thought I would try to post a few sweets as the holidays are upon us.

Coconut-Almond Macaroons 

3 1/2 cups Sweetened flaked coconut

1 cup sliced almonds

1/2 cup sweetened condensed milk

1/2 tsp almond extract

2 egg whites

1 tablespoon sugar

pink of salt

warm melted bitterweet chocolate

Preheat oven to 350 degrees

Combine 1 1/2 cups of the coconut and the almonds and place on a sheet pan.  Bake, stirring occasionally, until golden, about 12 minutes.  Remove from the oven and let cool.

Combine the cooled coconut mixture, the remaining coconut, sweetened condensed milk and almond extract .  In another large bowl, eat together the egg white, sugar and salt until soft peaks form.  Gently fold the egg whites into the coconut mixture.

I use a medium scoop to portion out and shape the mounds but you can do it with two spoons or your hands.  Place them 2 inches apart on a parchment lined baking sheet.  Bake until they are golden brown, about 10 minutes.  Transfer to a cooling rack and let them cool completely.  

Once cooled dip the bottoms of each macaroon in melted chocolate and place on waxed paper to set. You will probably need to refrigerate them.  Store them in an airtight container in the refrigerator.


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