I have tried about 12 batches of macaroons and this is by far my favorite. It is not too sweet, it is light and airy, it tastes of coconut and not just sugar. Give it a dip in semi-sweet chocolate, and it is over the moon. I am so proud.

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While most recipes use Sweetened Condensed Milk, I don’t like the taste of it. So, use Sweetened cream of coconut, often used to make pina coladas and other cocktails, can usually be found in most supermarkets by the booze, canned and under the brand name Coco Lopez. Finding the sweetened coconut is no problem in the baking aisle, but for the unsweetened coconut, you may have to check the Asian foods aisle or a natural foods store or you can buy it online on Amazon. You want the finely shredded, baker’s coconut. No excused. Find the right coconut. It helps with the texture and the lightness of the macaroon.

Dipped in Chocolate. I’m in heaven.

Makes 2 dozen
1 cup cream of coconut
2 tablespoons light corn syrup or Agave syrup
4 large egg whites
2 teaspoons pure vanilla extract or almond
1/2 teaspoon salt
3 cups unsweetened shredded coconut
3 cups sweetened shredded or flaked coconut
1/4 cup all purpose flour

10 ounces best-quality semisweet chocolate chips (I like Guittard semisweet)
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together the cream of coconut, corn syrup or Agave Syrup, egg whites, vanilla and salt until well-blended. In another large bowl, using your fingertips, toss together the flour and shredded coconuts. Pour the wet