Ingredients
3 large eggs
1/2 cup sugar
1 cup (2 sticks) Larsen’s Creamery butter, melted and cooled slightly
2 7-ounce bags sweetened coconut flakes
1 teaspoon pure vanilla extract
1/4 cup flour
12 ounces bittersweet chocolate, finely chopped
1 cup white chocolate chips
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Mount Rainier Macaroons
Makes 3 dozen cookies.
Preheat oven to 350° F. Line cookie sheet(s) with parchment paper.
- Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend.
- Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.
- Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes.
- Transfer mixture to large bowl, cover
and refrigerate until cool; 3 to 4 hours.
- Shape about 2 tablespoons of dough into small “mountain” shapes and place on parchment-lined cookie sheets.
Bake 18 to 22 minutes, rotating cookie sheets halfway through baking, until lightly browned. Cool completely on a wire rack.
- Melt bittersweet chocolate in small saucepan over low heat, stirring constantly.
- Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed.
- Place cookies on waxed paper and let stand until chocolate is firm.
- Melt white chocolate over low heat in clean saucepan, stirring constantly.
- Dip top points of each cookie into white chocolate to add “snow cap.”
Allow white chocolate to set at least 3 hours. Store in airtight container in refrigerator for up to 3 days.
Thank you to the Wisconsin Milk Marketing Board for sharing this recipe with Larsen's Creamery.
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