Cookie of the month: Jumbo Black Bottom Macaroons

Hey everyone, I still have 2 more posts to do and 2 days to do it! 

I'm going to warn you right now, October is going to be really rough on me. I will be working about 50hrs a week so bear with me! 

On to the Cookies!!! 

A couple of years ago one of my wonder ful college roommates gave me Big Fat Cookies a wonderful cookbook full of easy to follow recipes and pictures. This is the first recipe I tried and these cookies are so DELICIOUS. 

Here's how to make them.

Preheat the oven to 350 degree, line a baking sheet with parchment paper and butter the paper. 

Cookies:

7oz bag of sweetened coconut

1/2 cup sweetened condensed milk

1/8 tsp salt

11/2 tsp almond extract

1/2 tsp vanilla extract

1 large egg white

pinch of cream of tartar

1 tbs sugar

Chocolate coating:

9 oz semisweet chocolate chopped

1tbs canola oil

In a large bowl, combine the coconut, condensed milk, salt, almond extract and vanilla extract.

In a medium bowl use a mixer and beat the egg white with cream of tartar until they are foamy. Beat until soft peak forms, beat in sugar. 

Use a rubber spatula to fold the egg mixture into the coconut mixture. 

Using a cookie scoop, ice-cream scoop or 1/4 cup scoop the batter on to a prepared baking sheet. 

Bake for approximately 17 minutes or until the tips of the coconut are light brown. Let the cookies cool completely. 

Melt the chocolate and conola oil into a double boiler. Don't have a double boiler? Click here for ideas.

Dip the bottom of each cookies into the melted chocolate mixture. Set on wax paper, and let them harden. To speed up this process place them in the refrigerator. 

Enjoy!!! 

A few tips. 

1. Place the cookies on wax paper after dipping them in chocolate, if not when you remove the cookie from the pan you'll loose all the chocolate. :( 

2. Make more than one batch. The batch I made only made 14 cookies. 

Don't forget to enter the giveaway! 

-Courtney