>From the Cooking.com website...
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Outrageous Macaroons
Source: © EatingWell Magazine
about 55 cookies
Make Ahead Tip: These macaroons are best eaten fresh, but will keep for up to 5
days at room temperature.
RECIPE INGREDIENTS
For Outrageous Macaroons:
1 14-ounce can nonfat sweetened condensed milk
1 teaspoon almond extract
2 cups sliced almonds
2 cups coconut flakes, preferably unsweetened
1/2 cup dried cranberries
1/2 cup chopped shelled pistachios
2 large egg whites
1/4 teaspoon salt
For Garnish (optional):
3/4 cup bittersweet or semisweet chocolate chips
1/4 cup dried cranberries
1/4 cup chopped shelled pistachios
RECIPE METHOD
Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2
large baking sheets with parchment paper or silicone baking mats.
Whisk condensed milk and almond extract in a large bowl until combined. Pulse
almonds in a food processor (about 10 quick pulses) until broken unto small
pieces. Stir the almonds, coconut, 1/2 cup cranberries and 1/2 cup pistachios
into the condensed milk mixture.
Beat egg whites and salt in a medium bowl with an electric mixer on medium-high
speed until soft peaks form, about 1 minute. Fold 1/2 cup of the egg whites
into the coconut mixture. Add the remaining egg whites, gently folding into the
mixture until just combined. Drop 1 teaspoon of dough onto a prepared baking
sheet and top with another teaspoon of dough, making a double-tall macaroon.
Repeat with the remaining batter, spacing the macaroons 1 inch apart.
Bake the macaroons, switching the pans back to front and top to bottom halfway
through, until the coconut is lightly golden, 18 to 22 minutes (sweetened
coconut will brown faster than unsweetened). Let cool on the pans on a wire
rack until cool to the touch, 30 minutes.
Optional garnish: Place 1/2 cup chocolate chips in a microwave-safe bowl and
melt in the microwave on Medium in 30-second bursts, stirring after each burst
to ensure even melting, until completely melted. (Alternatively, melt the
chocolate in a double boiler over hot water, stirring constantly). Stir the
remaining 1/4 cup chips into the melted chocolate until smooth. Drizzle or
spoon the melted chocolate over the top of each cooled macaroon; sprinkle with
cranberries and pistachios. Let the chocolate dry completely before storing or
packing.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
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~~~***Rhonda G in Missouri***~~~
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