Irresistible, moist coconut cookies toppedwith bittersweet and white chocolate!
Recipe: Mount Rainier Macaroons
1 1/3 cup sweetened condensed milk
Blend in a bowl the sweetened condensedmilk, shredded coconut, and vanilla.
Shape about 2 tablespoons of cookie doughinto small mountain shapes and place on parchment-linedor greased cookie sheets.
Bake at 350°F (175°C) until lightbrown, about 10 to 12 minutes. Remove from the pan at once andcool on a wire rack.
Melt bittersweet chocolate in small saucepanover low heat, stirring constantly.
Dip pointy ends of macaroons in chocolate,leaving small area around the bottom exposed. Place cookies onwax paper and let stand until chocolate is firm.
Melt white chocolate over low heat inclean saucepan, stirring constantly.
Dip top points of each cookie into whitechocolate to add snow cap. Allow white chocolateto set at least 3 hours.
Store in airtight container in refrigeratorfor up to 3 days.
6 cups sweetened or unsweetened shredded coconut
2 teaspoons vanilla extract12 ounces bittersweet chocolate, finelychopped
1 cup white chocolate chips
Makes 3 dozen cookies.
SUNceBEAT 2 Artists Judging Dancing Chef Kumigar's Food!!If the Mount Rainier Macaroons recipe was useful and interesting, you can share it with your friends or leave a comment.
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