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Mount Rainier Macaroons recipe

Mount Rainier Macaroons.

Irresistible, moist coconut cookies toppedwith bittersweet and white chocolate!

Recipe: Mount Rainier Macaroons

1 1/3 cup sweetened condensed milk
6 cups sweetened or unsweetened shredded coconut
2 teaspoons vanilla extract12 ounces bittersweet chocolate, finelychopped
1 cup white chocolate chips

  • 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.

    Makes 3 dozen cookies.

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