German Chocolate Macaroons

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If the reduced sweetened condensed milk becomes too thick to drizzle, add a bit of milk to thin it.

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  • 4

Ingredients

  • FOR THE MACAROONS, MINCE:
  • 1 pkg. sweetened shredded coconut, divided (14 oz.)
  • 1 cup finely chopped toasted pecans
  • WHISK:
  • 1 can sweetened condensed milk, divided (12 oz.)
  • 3 egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 4 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • Pinch of salt
  • FOR THE TOPPING, MELT:
  • 4 oz. sweet chocolate, finely chopped (German's chocolate)
  • 1 Tbsp. shortening

Preparation

Step 1

For the macaroons, mince 1 1/2 cups coconut in a food processor; transfer to a large bowl. Add remaining coconut and pecans, tossing to combine.

Whisk together 1/3 cup sweetened condensed milk, egg whites, flour, sugar, butter, vanilla, and salt in a bowl with a pour spout.

Gently mix egg white mixture into coconut and pecans until combined. Chill dough at least 1 hour or up to 24 hours.

Preheat oven to 350°. Line baking sheets with parchment paper.

Scoop dough onto prepared baking sheets, 1 inch apart, with a #60 scoop (about 2 tsp.). Bake macaroons until brown on base and golden on tops and edges, 16–18 minutes. Cool macaroons on baking sheets 5 minutes, then transfer to a rack.

Cook remaining sweetened condensed milk in a double boiler until slightly thickened, 45 minutes; keep warm.

For the topping, melt chocolate with shortening, stirring until smooth. Top each macaroon with 1 tsp. chocolate; let stand. Once chocolate is set, drizzle macaroons with thickened condensed milk.

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