Prep 0 mins
Cook 25 mins
Not tried yet. From the Food Network 12 Days of cookies
Make and share this Alton Brown's Paradise Macaroons recipe from Food.com.
- Preheat the oven to 325 degrees F.
- Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
- Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Awesome, very simular to my jewish grandmothers from fifty years ago. not as sweet as some, but far better texture. the shortening in the dipping chocolate works well to neutralize the stablizer in the chips. and the macadmais put it over the top for me.
These are great (got them from the same Food Network newsletter). These macaroons are lighter and fluffier than ones I've tried in the past. They are also not as sweet. They're equally delicious with or without the chocolate and macadamia nuts, I made some with and some without. I also left out the shortening for the chocolate, they just took a little longer for the chocolate to set. Great recipe, thanks! :)