Here is a great recipe to help you use up all those left over egg whites from making your lemon curd. I made several large batches to give to the neighbors. I hope they like them.
On a side note, use a squeeze bottle to pipe the chocolate onto the cookies. I had always heard of doing that but never tried it. It is way better than using a ziploc bag or a fork to drizzle. It is much more controlled and clean up is minimal. Any left over chocolate can just be stored in the bottle. The ease of application and cleanup is definitely worth the $3 for the bottle.
Coconut Almond Macaroons
- 1 (14 oz) packages sweetened shredded coconut
- 1/4 cup sweetened condensed milk
- Pinch salt
- 1 tsp almond extract
- 4 large egg whites at room temperature
- 1/2 cup granulated sugar
- 12 ounces semisweet chocolate chips
- 1 tbsp vegetable shortening
In a stand-up mixer, combine sugar and egg whites. Beat until they reach medium peaks. In another bowl, combine condensed milk, coconut, almond extract, and salt. When egg whites are ready, fold in the coconut mixture. Spoon in 1 to 1 1/2 tbsp amounts onto a parchment lined cookie sheet. Bake in an oven preheated to 350 degrees for 18 to 20 minutes. When done, remove immediately from the pan and onto a cooling rack.
When cookies are completely cooled, they can be decorated. In a small saucepan, melt together the chocolate chips and the shortening. Pour into squeeze bottle. Decorate macaroons as desired. Allow chocolate to harden before storing in an air-tight container.