Jane's Coconut Macaroons

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JANE’S COCONUT MACAROONS 



325° 


1 - 14 oz bag sweetened flaked coconut (about 5 1/3 C) 

7/8 C sweetened condensed milk (3/4 C + 2 tbsp) 

1 tsp vanilla 

2 large egg whites 

1/4 tsp salt 

4 oz semi-sweet chocolate, chopped 


Mix together coconut, condensed milk and vanilla. In sepa-rate bowl beat egg whites and salt until stiff peaks form. Fold into coconut mixture using large rubber spatula. 


Using two spoons, form heaping tablespoons of mixture into mounds on prepared baking sheets (lined with parchment paper), spaced about 1” apart. Bake for 23 to 25 minutes rotating pans as necessary to get an even golden appearance. Cool in pans for a few minutes, then transfer to a wire rack. 


Melt the chocolate in a microwave-safe bowl at M power, stirring at 30 second intervals until smooth and creamy. (Or melt in a double boiler over water.) 


Dip macaroons and return to baking sheets. Place in fridge for about 10 minutes to allow chocolate to set. Keeps in air-tight container at room temperature for about a week.

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