Confession time: I hate baking. I hate it so much. I hate the precision, I hate the measuring. I hate the high rate of failure of my cakes and cookies. And I especially hate the cleanup. But everyone bakes for the holidays, right? I was so happy to find this cookie recipe in Food & Wine magazine – Danny’s Macaroons only use 6 ingredients, very few of which need to be measured. I whipped up a batch this morning before Christmas Eve brunch. They were easy and delicious.
- 14-oz bag of sweetened shredded cocounut
- 14-oz can of sweetened condensed milk
- 1 tsp. vanilla
- 2 egg whites
- 1/4 tsp. salt
- 4 oz. bittersweet chocolate (I didn’t have any on hand, so we used dark chocolate)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In one bowl, combine the coconut, sweetened condensed milk, and vanilla.
- In a separate bowl, add salt to the egg whites and beat until stiff peaks form.
- Fold eggs into the coconut mixture.
- Drop by the Tablespoon onto the baking sheets. Bake 25 minutes until golden brown, rotating the position in the oven halfway through.
- Remove baking sheets and place on cooling racks until completely cooled.
- Melt the chocolate and dip the bottom of each cooled cookie, returning them to the parchment paper after letting the excess chocolate drip back into the bowl of melted chocolate.
- Drizzle remaining chocolate over the tops of the cookies.
- Refrigerate until chocolate is set.
Source: Danny Cohen of Danny Macaroons via Food and Wine Magazine.