A lot of people have holiday specialties, and I would consider coconut macaroons one of my own. However, I have to give all of the credit to Baker’s brand, because that’s where I got the recipe and I haven’t changed it one bit. Why change a perfect thing? The only thing I’ve added is chocolate, and I don’t think anyone will argue with that addition.
14 oz. coconut
heat (if you don’t have a double boiler you can use a regular pot, but keep a careful eye on the chocolate, it burns really easily). When the macaroons are ready, dip them into the chocolate about half way and place on a cooking sheet lined with was paper. Do this until they are all done and place the sheet back in the fridge to cool. Clean your pot/get a new one and melt the white chocolate. Use a spoon to drizzle the white chocolate over the macaroons. The drizzle action will impress your friends and they’ll think your super cool. True story. Serve at room temp or slightly chilled.