Snow-Capped Macaroons

1. 1

   Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

2. 2

   Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt.

3. 3

   Fold in the coconut.

4. 4

   Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets.

5. 5

   Dampen your hands and form into tall pointed mounds.

6. 6

   Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minutes.

7. 7

   Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

8. 8

   Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl.

9. 9

   Cover with plastic wrap and microwave until melted, about 2 minutes.

10. 10

    Whisk until smooth.

11. 11

    Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet.

12. 12

    Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour.

13. 13

    Store in an airtight container up to 1 week.

14. 14

    Photograph by Steve Giralt

* Per serving · 4 servings · Values may vary.