Triple Coconut Macaroons
Source of Recipe
Marsha
Recipe Introduction
Makes about 4 dozen 1-inch cookies
List of Ingredients
1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, finely shredded coconut
3 cups sweetened, shredded coconut (about 8 ounces) Recipe
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray. (this is a must)
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 20-30 minutes.
3. Take tablespoon of dough and form cookies into balls with hands, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning baking sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on baking sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
5. After 30 minutes you may melt milk - dark chocolate (about 10 oz) and dip bottoms into chocolate. I refrig on waxed paper to cool faster than I freeze them so I don't eat all at once.
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