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1
Preheat the oven to 325 degrees F.
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2
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
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3
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy.
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4
Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
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5
Gently fold the egg whites into the coconut mixture.
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6
Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown.
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7
Immediately transfer the parchment with the macaroons to a cooling rack.
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8
Cool completely before topping.
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9
Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer.
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10
Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot.
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11
Stir occasionally until melted, then remove from the heat.
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12
Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
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13
Alton prefers to use weight measurements for baking, to ensure the best accuracy.
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14
Please be careful if you try converting this recipe to standard measurements, especially for liquid ingredients.
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15
Two ounces of sweetened condensed milk is about 3/16th of a cup, which is less than 1/4 cup but more than 1/8 cup.
