Well here it is again, almost 7pm and my blog is still not ready for today. But here we go. I found this recipe on Food Network back in 2008. It is one of Alton Brown’s recipes and it is full of calories and downright deliciousness. The cookies are definitely NOT on the diet list. But like I’ve said before it’s the holidays and no calorie counting till the new year. The cookies are also very rich and sweet so be careful eating them. They are very addicting. Not only are they addicting but they are really easy to make also.  Easy and decadent!

INGREDIENTS:

2 (7 to 8 ounce) packages sweetened shredded coconut

2 ounces sweetened condensed milk

Pinch kosher salt

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

DIRECTIONS:

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 (or a hand 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.

Makes about 42 cookies