German Chocolate Macarons
- #60 Scoop
THE MACAROONS, MINCE
- 1 pkg. Sweetened shredded coconut (14 oz.), divided
- 1 cup Finely chopped toasted pecans
- 1 can Sweetened condensed milk (12 oz.), divided
- 3 Egg whites
- ¼ cup All-purpose flour
- ¼ cup Sugar
- 4 tbsp. Unsalted butter, melted
- 1 tsp, Vanilla extract
- Pinch of salt
THE TOPPING, COOK
- 4 oz. Sweet chocolate, finely chopped (German's chocolate)
- 1 tbsp. Shortening
- 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; gently mix into coconut and pecans until combined. Chill dough 1–24 hours.
- Preheat oven to 350°. Line baking sheets with parchment.
- Scoop dough onto prepared baking sheets, one inch apart, with a #60 scoop (about 2 tsp.).
- Bake macaroons until brown on base and golden on tops and edges, 16–18 minutes. Let macaroons cool on baking sheets 5 minutes, then transfer to a rack.
- For the topping, cook remaining sweetened condensed milk in a double boiler until slightly thickened, 45 minutes; keep warm.
- 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.
- Pecans are an integral flavor, but to ensure the cookies hold together, chop them on the small side, so they bind easily. Mincing part of the coconut and chilling the dough helps hold them together, too.
- If the reduced sweetened condensed milk becomes too thick to drizzle, add a bit of milk to thin it.