Coconut Macaroons with Macadamias and Dark Chocolate

November/December 2006

(Yields about 2 dozen)

  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 1/2 cups shredded and sweetened coconut
  • 1 cup macadamia nuts, finely chopped, lightly toasted
  • 6 ounces bittersweet chocolate, roughly chopped, melted and cooled

Preheat oven to 325 degrees. Combine the first four ingredients. Stir in coconut and nuts. Line a baking sheet with parchment paper: Drop tablespoon portions of the mixture 2 inches apart. Bake about 20 minutes or until golden and crispy. Cooled cookies can be either be drizzled or dipped in melted chocolate.

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