This post may contain affiliate links. Please read our disclosure policy here.


Cookie Swap: Paradise Macaroons

If you were reading my blog back when I gave up television you know that I am in love with Alton Brown from the food network. My DVR had 20+ hours of Good Eats recorded on it when I handed it back to the cable company. It is till the only show that I miss. Well, that and Jon and Kate Plus 8, but I only miss that because I used to sneak Lou out of bed after everyone was asleep to watch it with me.

So, to honor my long lost TV BFF I have to post one of his cookie recipes! Paradise Macaroons.
I know, again with the chocolate and nuts...but at least this time they are macadamia nuts. I mean who doesn't love THOSE!!

What you need:

2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt (AB is ALL about the kosher salt! Even my 7-year-old son knows that!)
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

What you do:

Preheat the oven to 325 degrees F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Just a note:

My TVBFF Alton is ALL about using weight measurements for baking. (it is more accurate). So give it a shot. But if you don't have a scale then be careful when you convert the recipe to standard measurements, especially liquid. (I really should find a site that will do that for you!!) Two ounces of sweetened condensed milk is about 3/16th of a cup, which is less than 1/4 cup but more than 1/8 cup.


Lunch Buckets said...

I would have assumed that the measurement for the milk referred to liquid ounces. Always coveting his little slidey measuring cup!

Anonymous said...

my main problem with baking is i lack the main ingredient.....ambition. Lol!

Lorie said...

Lunch Buckets, I would have thought that too, which is why I think they make a specific point to mention it in the recipe!

tiki_lady said...

oh my gosh! i am going to do these!

Amie said...

I'm much of this stuff do you actually make/try/do?