14 ounces sweetened, shredded coconut
1 tsp vanilla
pinch of kosher salt
2 ounces sweetened condensed milk
Mix together by hand.
In a separate bowl:
Beat 4 large egg whites until they're "relatively frothy."
Slowly incorporate 5 ounces (3/4 cup minus 1 tbls.) sugar.
Beat to medium peaks.
Fold meringue into coconut. Gently - so you don't crush the structure!
Scoop, by tablespoons, onto parchment paper. Bake at 325 for 20-25 minutes. I used my small cookie scoop.
12 ounces chocolate chips
1 ounce shortening
Melt in a double boiler and dip the tops of the cooled cookies in it.
Store in a tin and separate the layers with waxed paper.
Keeps about 2 weeks.
NOTES: Watch the video to get a visual of what he means by "relatively frothy" and "medium peaks."
I used 4 large farm eggs (bigger than large store eggs) and ended up with too much meringue. I didn't realize this until I'd mixed everything together, so I ended up with something more like Meringues with lots of coconut in them than Macaroons. Good nonetheless!