Well I finally tried them and I love em! These cookies are so moist and sweet each one tastes like they just came out of the oven.
These cookies are often confused with the french macaron cookie. Similar in origin both cookies are meringue-like made with egg whites and ground nuts or coconuts. The french macaron is made with ground almond flour and egg whites. The american macaroon is made with coconut and is typically much denser. I have yet to make the french macaron cookie, I'm still too chicken! So for now, hope you enjoy!
Chocolate topped Coconut Macaroons
2/3 cup sweetened condensed milk
1 egg white
1 tsp vanilla
1/4 tsp salt
14 ounce bag sweetened shredded coconut
4 ounces chocolate candy coating
Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicon mat. In a large bowl combine together the condensed milk, egg white, vanilla, and salt. Add in flaked coconut until thoroughly combined. Drop coconut mix by tablespoon onto prepared baking sheet and form into tiny mountains using fingertips. Wet fingertips with water as needed to prevent sticking to the cookie dough. Bake cookies for 18-20 minutes or until slightly browned. Let cookies sit on baking sheet for 5 minutes, then remove and let cool completely on wire rack. Once cookies have cooled, melt chocolate per package directions and dip macaroons halfway into chocolate. Immediately decorate with sprinkles or crushed candy.
This recipe was adapted from FoodNetwork.com. If you cannot find chocolate candy coating simply melt together 1 cup semisweet chocolate chips with 1 tbsp shortening. If you really want to get creative, you could mold the macaroon into Christmas shapes using cookie cutters as I did with the no-bake cookies a while back. I think they would be super cute so let me know if anyone tries that method!