Alton Brown's Paradise Macaroons

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 16 ounces sweetened flaked coconut
• 2 ounces sweetened condensed milk
• 1 pinch kosher salt
• 1 teaspoon vanilla extract
• 4 egg whites
• 5 ounces granulated sugar
• 12 ounces semi-sweet chocolate chips
• 1 ounce vegetable shortening
• 2 ounces salted macadamia nuts

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
• 3 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.
• 4 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.
• 5 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.
• 6 dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.