Sunday, November 16, 2008

Triple Chocolate Macaroons

2 egg whites, room temperature
1/8 tsp. salt
1 14 oz. can sweetened condensed milk
2 tsp. vanilla
2 pkgs. sweetened coconut
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 16 oz pkg. melting chocolate

Preheat oven to 350°

Line baking sheets with parchment paper

Whisk together egg whites and salt until foamy, about 2 minutes.

Whip in condensed milk and vanilla

Fold in the coconut, chocolate and white chocolate chips

Drop by heaping tablespoonful onto lined baking sheets

Bake for 20 minutes

Cool on baking sheet for 2 minutes (do not let cool any longer than a couple of minutes, or it will be IMPOSSIBLE to remove them from the parchment paper)

Remove to wire racks and cool completely

Once they have cooled completely, melt the block chocolate and dip the bottom of the macaroon into the chocolate.

Place on parchment paper until the chocolate hardens.

Makes about 3 dozen macaroons.

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