Coconut Macaroons

These were really easy - especially with some extra chocolate sitting around from tempering.

I found a recipe here:

But I didn't have any condensed milk - so I found a substitution recipe here:

I cut both recipes in half and ended up with 34 macaroons. They took about 25 minutes in a 300 degree oven. After they cooled a bit, I drizzled some chocolate on them. I remelted the chocolate over an off-heat sauce pan pf of water that had just boiled. I brought the chocolate up to about 105 degrees - it wasn't really runny enough to drizzle - but I got it to work using the back of a spoon.

SWEETENED CONDENSED MILK (SUBSTITUTE)
1 c. instant non fat dry milk 2/3 c. sugar 1/3 c. boiling water 3 tbsp. melted butter Combine all ingredients in blender and blend until smooth. Store in refrigerator. Equal to 1 (14 oz.) can Eagle Brand milk.

Makes 90

• 2 large egg whites
• Pinch of salt
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 2 bags shredded sweetened coconut (14-ounces each)
• Ice cream, optional for Icearoons

Directions

1. Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.