MACAROONS FOR BREAKFAST IN THE POURING RAIN!!!

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!

CHOCOLATE DIPPED MACAROONS

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!

DULCE DE LECHE COCONUT MACAROONS

COCONUT MACAROONS HAVE ALWAYS BEEN A BIG HIT IN MY FAMILY. AFTER MAKING THEM FOR MANY YEARS, IT WAS TIME FOR A NEW TWIST ON THIS OLD FAVORITE! WHY NOT USE DULCE DE LECHE IN THE MACAROON INSTEAD OF SWEETENED CONDENSED MILK! HERE IS A PICTURE OF HOW I MADE MY DULCE DE LECHE. OPEN 1 CAN OF SWEETENED CONDENSED MILK AND POUR IT INTO A SQUARE PYREX. COVER WITH FOIL AND PLACE IN A LARGER PAN FILLED HALFWAY UP THE SIDES WITH HOT WATER. BAKE AT 425 FOR 60-75 MINUTES UNTIL A BEAUTIFUL TAN COLOR. LET COOL. MMMMMMM!!!!

ONCE COOL, I WHIPPED UP MY USUAL MACAROON RECIPE:

IN BOWL, COMBINE 14 OUNCES COCONUT, 1 TSP. VANILLA, THE COOL DULCE DE LECHE AND 2 EGG WHITES YOU WHIPPED TO MEDIUM FIRM PEAKS. SCOOP ONTO PARCHMENT AND BAKE AT 325 FOR 25-30 MINUTES. THEY LOOKED GREAT INCREDIBLE ...BUT I WANTED SOMETHING EVEN MORE OVER THE TOP. ENTER MELTED CARAMEL!!!!

HERE YOU CAN SEE I DIPPED THE BOTTOMS IN SOME HOT CARAMEL. MMMMM!! IF YOU TRY THIS, ADD SOME CREAM TO YOUR CARAMELS AND MELT IN THE MICROWAVE. THEN, LAY THEM ON A GREASED SILPAT. DO NOT PLACE ON WAX PAPER OR YOU WILL HAVE A HUGE MESS. TRUST ME, I KNOW... BECAUSE I DID JUST THAT. LEARN FROM MY MISTAKES!!!! HAHAHA

THE FINAL STEP IS TO DIP THE CARAMEL BOTTOMS (ONCE SET) INTO MELTED MILK CHOCOLATE. UMMMM, HELLO HEAVENLY COOKIE!!!!!!! WANT A BITE?? OPEN WIDE!

PS. GLUTEN FREE FRIENDS.....YUP! THIS IS GF...OPEN WIDE!

IT'S A MACAROON KIND OF MORNING!

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!