1 pkg sweetened, shredded coconut

1 cup finely chopped pecans

1 can sweetened condensed milk

3 egg whites

¼ cup Kari’s pastry flour

¼ cup sugar

4 T unsalted butter, melted

1 t vanilla extract

pinch of salt



4 oz German chocolate

1 T shortening


Mince 1 ½ cups coconut in a food processor. Transfer minced coconut to a large bowl. Add remaining coconut and pecans, then toss to combine. Whisk together 1/3 cup sweetened condensed milk, egg whites, flour, sugar, butter, vanilla, and salt in a bowl with a pour spout.

Gently mix egg white mixture into coconut and pecans until combined. Chill dough for at least 1 hour, or up to 24 hours.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop dough onto perpared baking sheets with a #60 scoop (about 2 tsp.) spacing 1 inch apart.

Bake until brown on base and golden on tops and edges, 16-18 minutes.

Cool on baking sheets for 5 minutes; transfer to a cooling rack.



Cook remaining sweetened condensed milk in top of double boiler until slightly thickened, about 45 minutes; keep warm.

Melt chocolate with shortening stirring until smooth. Top each macaroon with 1 tsp chocolate; let stand. When chocolate has set, drizzle thickened condensed milk over tops of cookies.


This recipe is from Cuisine Holiday Cookies 2011.


Published in: on November 19, 2011 at 2:58 am  Leave a Comment  

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