
At this point in the grand game we call "The Race to Finish Holiday Baking," we're looking at cookies and confections that are easy, fast, but still have that "ooooh"-inducing factor. Perhaps the easiest thing I've ever come across in this category is the coconut macaroon, with all of four ingredients and nothing but a stir-and-bake. I feel almost Sandra Lee because there's no measuring involved, really. All of the ingredients come straight from 14 oz packages or cans, and we're quite sure you can't really mess up on a teaspoon of vanilla.
Of course, the real "ooooh"-inducing factor isn't the coconut macaroon part, but the chocolate dipping - either regular or white. White chocolate just seems more "holiday," but if you use regular semi-sweet or milk chocolate, dip from the bottom, and the tiny macaroons will look like brown chocolate mountains with white coconut peaks.
White Chocolate Dipped Coconut Macaroons
Preheat the oven to 325 degrees F.
In a large bowl stir together 1 14 oz package of flaked coconut, 1 14 oz can of sweetened condensed milk, 1 tsp pure vanilla extract, and pinch of salt. Whip 1 large egg white until soft peaks, then fold into coconut mixture.
Mound tablespoon-ful of batter onto cookie sheets and bake for 25 to 30 minutes, until lightly golden brown around edges. Let cool completely.
Melt 1 package of white chocolate chips over double boiler. Dip cooled macaroons in melted white chocolate, plce on waxed paper to harden.

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12-16-2007 @8:37PM Kaye said... The recipe calls for two eggs but I only saw directions for one egg white. Did I miss something??
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12-17-2007 @8:17AM LinC said... I use a very similar recipe to this, but I find it works better if I bake the macaroons at 250 degrees. It takes a bit longer to brown them, but there's much less chance of burning the outside before the inside firms up. Even without the white chocolate, these are very showy and always get lots of compliments. Make them small because they are quite rich.
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