Jumbo Black Bottom Coconut Macaroons

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I found this on our local tv station web site. i love macaroons, and this recipe is amazing. moist on the inside, crispy on the outside, and dipped in chocolate! yum!

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Steps

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Preheat the oven to 350 degrees.

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Line a baking sheet with parchment paper and butter the paper.

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In a large bowl , use a fork to stir the coconut , condensed milk , salt , vanilla , and almond extract to blend them together.

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Set aside.

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In a clean medium bowl , use a whisk or electric hand mixer to beat the egg white and cream of tartar on low speed until foamy and the cream of tartar dissolves.

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Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form.

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Whisk or use the mixer to beat in the sugar.

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Use a rubber spatula to fold half of the whipped egg white into the coconut mixture , then fold in the remaining white.

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Using an ice cream scoop with a 1 / 4 cup capacity or a 1 / 4 cup measuring cup , scoop mounds of the coconut batter onto the prepared baking sheet , spacing the macaroons two inches apart.

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Bake until the bottoms of the cookies and the.

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Cool the cookies on the baking sheet for 5 minutes.

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Slide a metal spatula under the macaroons to.

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Ingredients

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sweetened coconut, sweetened condensed milk, salt, vanilla extract, almond extract, egg white, cream of tartar, sugar, semisweet chocolate, canola oil