Coconut Macaroons (Courtesy of People Magazine)
3 egg whites
1/2 tsp. cream of tartar
1 tbsp. sugar
1 can sweetened cond. milk
1 tsp. vanilla
20 oz. sweetened shredded coconut (About a bag and a half)
7 oz. dark chocolate (I did white choc. as well and used more than 7 oz.)
Preheat oven to 325. 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. Love that word. Frothy. Shut off mixer and fold in sweetened cond. milk and vanilla. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes. Line 2 cookie sheets with parchment paper. Drop 12 heaping tablespoons of the batter on each tray. Bake 20-25 minutes. Let cool. Melt chocolate in double boiler or microwave. Dip half of each macaroon into chocolate. Place on tray and allow to set. Enjoy!
And a picture of my coconut macaroon eating partner in crime......there is no better way to check the mail than in goggles and ear muffs. I'm just sayin'. You are ready for snow or swimming at a moments notice.