I decided that I should create a blog of some of my favourite cookie recipes.
Recipe Number #1
Paradise Macaroons - by Alton Brown
2 (7 to 8 oz.) packages sweetened shredded coconut
2 oz. sweetened condensed milk
pinch of salt
1 t. vanilla
2 oz. sweetened condensed milk
pinch of salt
1 t. vanilla
4 large egg whites at room temperature
5 oz. granulated sugar
12 oz. semi-sweet chocolate chips
1 oz. vegetable shortening
2 oz. finely chopped dry-roasted macadamia nuts
Directions
Preheat over to 325F
Combine the coconut and condensed milk, salt and vanilla in a medium mixing bowl.
In a 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 shites 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 mintues or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Fill a 4-qt. pot with enough water to come up 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 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.
5 oz. granulated sugar
12 oz. semi-sweet chocolate chips
1 oz. vegetable shortening
2 oz. finely chopped dry-roasted macadamia nuts
Directions
Preheat over to 325F
Combine the coconut and condensed milk, salt and vanilla in a medium mixing bowl.
In a 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 shites 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 mintues or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Fill a 4-qt. pot with enough water to come up 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 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.
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