Coconut Macaroons Deluxe

» Hullo people who actually read my blog *coughSaracough*. I have not deserted you (but maybe desserted you... yuk yuk yuk). I moved out, which means my life has been crazy, plus getting used to a new kitchen. Terribly missing my mother's lovely gas range (ummm... and my mother too, of course *cough*), but making it work. It has been far to long since I last posted on this blog. But believe me, the wait was worth it for this recipe. I made these macaroons a couple of days ago on a craving whim, then realized I no longer live with a dad and brother who used to eat all my food, and these are impossible to resist. Had to take them to my small group so I wouldn't eat every last one of them myself. This recipe calls for a double-boiler, but believe me, it can be done without it. I just put a small pot inside a larger pot, fill the larger pot with water, and hey presto! double boiler. I usually toss some metal cookie cutters in the bottom pan so the top pan can rest on them and not bounce around as much. A metal bowl would work as well... but I like the nonstick properties of the saucepan. Anyhow, without further ado:

Coconut Macaroons Deluxe

Makes about 5 dozen ~ Preheat oven to 350°

Ingredients:

» 1 16-oz bag of shredded coconut (sweetened is fine)

» 1 c. sugar

» 1 T. cornstarch

» 6 large egg whites (using Allwhite works well too, if you don't want leftover yolks)

» 1 t. vanilla

» 1-2 c. semi-sweet chocolate chips

» Parchment paper (absolutely necessary, or you'll have a horrible sticky mess on your hands)

Preparation:

» Combine the coconut, sugar and cornstarch in a medium bowl and toss to mix.
» Combine the egg whites and vanilla in the top of a double boiler (or upper saucepan if you're using my method described above - in which case put the heat on medium-high, then decrease to medium once the water in the lower pan starts boiling). Before the egg starts cooking, add the coconut mixture. Cook, stirring often, for about 20 minutes until thickened. Remove from heat and let cool for 5 minutes.
» Cover cookie sheets with parchment paper and spoon 1-inch "haystacks" onto it, 1 1/2 inches apart. Bake for 12 minutes, or until lightly browned. Transfer paper to wire racks to cool.
» Melt chocolate chips (you can use your double-boiler if you wash the pan or use a new one - it's the best way to melt chocolate. Otherwise, a microwave works, too). Once the macaroons are cooled, dip the bottoms into the melted chocolate and dry upside-down. If dipping doesn't work very well, sometimes it's easier to spread the chocolate on the bottoms. Let cool.


Enjoy!


» Original recipe from Gregg R. Gillespie's 1001 Cookie Recipes