These are best described as a gourmet Mounds bars only infinitely better. They are toasted on the outside and gooey on the inside. The chopped macadamias give it a nice crunch. Semi-sweet chocolate is a good choice to balance out the sticky sweetness of the condensed milk. For a fancier finish, you can drizzle the top with more chocolate and sprinkle with toasted macadamia nut crumbs.
6 cups sweetened flaked coconut
1 cup unsalted macadamia nuts, chopped
1 can sweetened condensed milk
2 teaspoon vanilla extract
4 egg whites
1/8 tsp salt
9 ounces semisweet chocolate, melted
1 tbsp. Coconut Oil
Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted (around 8 minutes), stirring at least once about halfway through. Maintain oven temperature. Line 2 large cookie sheets with parchment paper. Grease parchment. (If using tart pans, brush evenly with coconut oil - make sure you get all the nooks and crannies.)
Combine condensed milk and vanilla in large bowl. Add coconut and macadamia nuts & mix thoroughly. In a seperate bowl, using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture a third at a time. Drop batter by rounded tablespoons onto prepared cookie sheets or spoon evenly into 2 tart pans.
Bake until macaroons turn golden brown around edges, about 14 minutes (time for tart pans won't be much longer - maybe 18-20 minutes). Chill completely before removing from cookie sheet/pans.
Line another cookie sheet with parchment paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on parchment. Refrigerate until chocolate is set, about 15 minutes.
NOTES
Can be prepared up to 4 days ahead. Store in an airtight container in refrigerator.
Use Milk Chocolate if you prefer, also 1/2 milk 1/2 dark works out great too.
Rectangle Tart Pans Single Batch = 2 pans | Double Batch = 4 pans
