Mount Rainier Macaroons
From Seattle to Tacoma-and sometimes even as far away as Portland-Mount Rainier
stands as a prominent landmark in the Northwest. It's the inspiration for these
coconut classics. Butter and coconut form a luscious foundation that is topped with
bittersweet chocolate and a festive white chocolate snowcap.
- 3 large eggs
- 1/2 cup sugar
- 1 cup (2 sticks) butter, melted and cooled
- 2 (7-ounce) bags sweetened coconut flakes
- 1 teaspoon pure vanilla
- 1/4 cup flour
- 12 ounces bittersweet chocolate, finely chopped
- 1 cup white chocolate chips
- 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
- Preheat oven to 350 degrees F.
- Shape about 2 tablespoons of dough into small "mountain" shapes
and place on parchment-lined cookie sheets.
- Bake for 18 to 22 minutes, rotating pans halfway through baking, until lightly
- 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
- Place cookies on wax 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.
Yield: 3 dozen cookies
Reprinted with permission from
the Wisconsin Milk Marketing Board.