RECIPE FOR COCONUT MACAROONS WITH CONDENSED MILK RECIPES

Steps:

• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Add the coconut to a blender or food processor, and pulse a few times until the longest and largest strands are ¼ to ⅛ of their original size.
• In a medium bowl, whisk the egg white until it just barely starts to turn frothy. Whisk in the vanilla and salt. Thoroughly stir in the honey. Stir in the coconut until thoroughly and evenly coated.
• Using a 1-tablespoon cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet. (See Notes!) After forming all of the cookies with the cookie scoop, dip your fingers into water (to help prevent the coconut mixture from sticking to your skin), and gently reshape each mound into a more evenly rounded hemisphere.
• Bake at 325°F for 27-30 minutes, or until the tops are firm and a dark golden color. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
• Once the cookies have cooled completely, line a baking sheet with wax paper or parchment paper.
• Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you dip your macaroons. See Notes below!)
• Working with one macaroon at a time, carefully dip it in the melted chocolate, and let the excess drip off by very gently shaking it above the bowl. Place the dipped macaroon back onto the prepared baking sheet. Repeat with the remaining melted chocolate and macaroons.
• Once all macaroons have been coated, transfer the remaining melted chocolate to a zip-topped bag. Cut off a tiny piece from one corner, and drizzle the chocolate over the tops of the macaroons. Place the baking sheet in the refrigerator for 15-20 minutes (or the freezer for 5-10 minutes) or until the chocolate has hardened.

Steps:

• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Add the coconut to a blender or food processor, and pulse a few times until the longest and largest strands are ¼ to ⅛ of their original size.
• In a medium bowl, whisk the egg white until it just barely starts to turn frothy. Whisk in the vanilla and salt. Thoroughly stir in the honey. Stir in the coconut until thoroughly and evenly coated.
• Using a 1-tablespoon cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet. (See Notes!) After forming all of the cookies with the cookie scoop, dip your fingers into water (to help prevent the coconut mixture from sticking to your skin), and gently reshape each mound into a more evenly rounded hemisphere.
• Bake at 325°F for 27-30 minutes, or until the tops are firm and a dark golden color. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
• Once the cookies have cooled completely, line a baking sheet with wax paper or parchment paper.
• Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you dip your macaroons. See Notes below!)
• Working with one macaroon at a time, carefully dip it in the melted chocolate, and let the excess drip off by very gently shaking it above the bowl. Place the dipped macaroon back onto the prepared baking sheet. Repeat with the remaining melted chocolate and macaroons.
• Once all macaroons have been coated, transfer the remaining melted chocolate to a zip-topped bag. Cut off a tiny piece from one corner, and drizzle the chocolate over the tops of the macaroons. Place the baking sheet in the refrigerator for 15-20 minutes (or the freezer for 5-10 minutes) or until the chocolate has hardened.