Paradise Macaroons

By Roger829

Ingredients

• coconut 2 (7-ounce) bags sweetened shredded
• sweetened condensed milk 2 ounces
• salt pinch
• vanilla extract 1 teaspoon
• egg whites 4 larges , at room temperature
• sugar 5 ounces
• semisweet chocolate chips 12 ounces
• vegetable shortening 1 ounce
• macadamia nuts 2 ounces finely chopped dry-roasted , (optional)

Preparation

Step 1

Preheat oven to 325°
Combine coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
In the bowl of a stand mixture with the whisk attachment, beat the egg whites on medium speed until foamy.
Gradually add the sugar and continue do whip the whites until medium peaks form, 6 to 7 minutes.
Gently fold the egg whites into the coconut mixture,
Scoop tablespoon-sized mounds onto a parchment-lined cookie sheet.
Bake for 20 to 25 minutes or until golden brown.
Immediately transfer the parchment with the macaroons to a cooling rack.
Cool completely before topping.
Melt the chocolate chips and shortening over a double broiler, stir occasionally until melted, then remove from heat.
Dip the cooled cookies in the chocolate mixture. (Sprinkle with chopped macadamia nuts if desired)
Place on parchment paper to set, about 30 minutes.

Makes about 3 1/2 dozen cookies