German Chocolate Macaroons
Want to guarantee your name makes it onto the nice list? Leave these sticky, chewy bites for Santa and your coal-filled stocking worries will be gone in a flash
FOR THE MACAROONS, MINCE:
FOR THE TOPPING, MELT:
If the reduced sweetened condensed milk becomes too thick to drizzle, add a bit of milk to thin it.
For the macaroons, mince 1½ cups coconut in a food processor; transfer to a large bowl. Add remaining coconut and pecans, tossing to combine.
Whisk together ⅓ cup sweetened condensed milk, egg whites, flour, sugar, butter, vanilla, and salt in a bowl with a pour spout.
Gently mix egg white mixture into coconut and pecans until combined. Chill dough at least 1 hour or up to 24 hours.
Preheat oven to 350°. Line baking sheets with parchment paper.
Scoop dough onto prepared baking sheets, 1 inch apart, with a #60 scoop (about 2 tsp.). Bake macaroons until brown on base and golden on tops and edges, 16–18 minutes. Cool macaroons on baking sheets 5 minutes, then transfer to a rack.
Cook remaining sweetened condensed milk in a double boiler until slightly thickened, 45 minutes; keep warm.
For the topping, melt chocolate with shortening, stirring until smooth. Top each macaroon with 1 tsp. chocolate; let stand. Once chocolate is set, drizzle macaroons with thickened condensed milk.
Use a food processor to mince some of the coconut. The fine texture helps bind the cookies together.
So the dry ingredients hold together, use your hands to thoroughly coat them with the egg white mixture.
Use a teaspoon measure to divide the melted chocolate topping evenly among the macaroons.