Ingredients
C oconut Macaroons
5⅓ cups (one 14 oz. bag) sweetened shredded coconut ⅞ cup sweetened condensed milk (not evaporated milk) 1 tsp. vanilla extract 2 large eggs whites ¼ tsp. salt 4 oz. semi-sweet chocolate, best quality such as Ghirardelli, chopped
Directions 1. Preheat the oven to 325°F. Set Place the Silicone Baking Sheet with Rim on a baking sheet for transferring to oven. 2. In a medium Thatsa Bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside. 3. In the bowl beat the egg whites and salt until stiff peaks form. Use a large Silicone Spatula to fold the egg whites into the coconut mixture. 4. Using two spoons, form heaping tablespoons of the mixture into mounds on the Silicone Baking Sheet with Rim, spacing about 1 inch apart. 5. Bake for 23 to 25 minutes, rotating the pans halfway through. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely. 6. Place chocolate in Stack Cooker 1¾-Qt. Casserole and microwave at 70% power for 3–4 minutes or until melted. Stir halfway. If using white chocolate start with 1–2 minutes, and then stir every 15–20 second until melted. 7. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the Stack Cooker, and return to the Silicone Baking Sheet with Rim. 8. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight Tupperware container at room temperature for about a week.
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