Makes: 35 Macaroons
INGREDIENTS
- 10 egg whites
- 2˝ cups of sugar
- 4 pounds sweetened coconut
- 1 tablespoon of vanilla extract
- pinch of salt
- ˝ pound bar of semi-sweet chocolate (optional)
DIRECTIONS
- Preheat the oven to 350 degrees.
- Place the egg whites, sugar, and vanilla in the bowl of your electric mixer and blend for 1 minute.
- Add the coconut and continue to mix until well blended.
- Keeping your hands wet, form the mixture into small mounds or hay stacks onto a baking sheet pinching them together slightly so that the macaroon holds.
- Bake in the preheated oven for 20 – 25 minutes until the outside is golden brown.
- Chop the chocolate coarsely.
- Melt the chocolate in a double boiler over low heat. You can also use a pot over very low heat or the microwave provided you pay close attention and mix it frequently during the melting process.
- Once the macaroons are cooled, dip just the bottoms of each haystack into the chocolate and place them on parchment paper.
- Let cool at room temperature and enjoy!
