HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Bars, Cookies and Brownies Caribbean Macaroon Cookies Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 3 cups sweetened flaked coconut 1 cup chopped macadamia nuts 2/3 cup sweetened condensed milk 1 tsp. vanilla extract 1/4 cup minced dried apricots 2 large egg whites pinch salt 6 ounces chopped semisweet chocolate Directions Preheat oven to 350 degrees. Place coconut and macadamia nuts on a sheet pan and bake about 10 to 12 minutes until lightly toasted, stirring frequently. Remove from the oven and let cool completely. Line 2 large sheet pans with greased parchment paper. Stir together condensed milk and vanilla in a large bowl. Mix on coconut, macadamias and apricots. Combine egg whites and salt in a medium bowl and beat to stiff, but not dry, peaks. Fold the beaten whites into the coconut mixture. Drop the batter by rounded tablespoonfuls onto the prepared pans, spacing 1 1/2 inches apart. Bake macaroons about 14 minutes until golden brown on the edges. Transfer the pans to racks and cool cookies completely. Place the semisweet chocolate in the top of a double boiler over simmering water. Stir chocolate until melted and smooth. Remove the chocolate from over the water. Line a sheet pan with wax paper. Dip the bottoms of the cooled cookies into the melted chocolate to coat. Place dipped cookies, chocolate side down, on the wax paper. Refrigerate cookies about 15 minutes until chocolate is set. Transfer cookies to an airtight container and store refrigerated. Makes about 2 dozen cookies. Related Recipes •   Crazy Peanut Butter Cookies •   Classic French Coconut Macaroon Cookies •   Easy Corn Flake Macaroon Cookies •   Bittersweet Chocolate Chunk Cookies •   Chocolate-Dipped Double Coconut Macaroon Cookies •   Fudgy Bat Cookies •   Toffee Chocolate Cookies •   Banana Spice Cookies •   Diabetic Chocolate Chip Cookies •   Easy Easter Cookie Pops •   Jack in the Box Oreo Cookie Shake •   Easy Valentine Cookies •   Pecan Shortbread Cookies •   Cheesecake Cookies •   Peanut Butterfinger Chunk Cookies •   Valentine Heart Cookies •   Chocolate Peanut Crunch Bars •   Quick and Fabulous Cheesecake Cookies •   Holiday Sugar Cookies •   Christmas Ornament Cookies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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