Toasted Coconut Macaroons

By á-3514

Ingredients

• 3 egg whites
• 1/2 tsp cream of tartar
• 1 tbsp sugar
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 20 oz. sweetened shredded coconut
• 7 oz. dark chocolate (60-70% cocoa)

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 325 deg.

2. Beat egg whites in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.

3. Shut off mixer and fold in condensed milk, vanilla and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 min.

4. Line 2 cookie sheets with parchment paper. Drop 12 heaping tbsp of the batter on each tray, spacing them apart evenly. Bake for 20-25 min. Let cool.

5. Melt chocolate in a double boiler over low heat or in the microwave. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set. Serve when cooled.