Alton's Paradise Macaroons

Food Network is up to day eight in the 12 Days of Cookies event for this year and thus far a cookie recipe from Alton Brown is absent to the mix. How can they have a decent list without a contribution from AB? I have fond memories of last year when the whole deal kicked off with a welcome surprise, AB's Paradise Macaroons.

Last year, I tested the offering from Alton right after it appeared in the inbox. Since this year list is lacking any quality, it was time to break out AB's macaroons again.

These cookies a quite simple to make. Well, the only challenge is the whipping and folding the egg whites. But Alton has given us great instruction on how to make a properly whipped egg foam and how to fold them into to coconut mixture without making the foam go flat.

I did change the chocolate from semisweet to milk chocolate for a personal preference, but I'm certain the cookies will be as delightful with the dark chocolate.

Alton's Paradise Macaroons

Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

Directions
Preheat the oven to 325 degrees F.
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

There's a video on FN's site. Watch AB make them!

I'm also including these luscious cookies in the virtual cookie jar for the 12 Days of Sharing swap. If you'd like to join, check out In Jennie's Kitchen food blog for more details.