Irresistible, moist coconut cookies topped with bittersweet and white chocolate!

Mount Rainier Macaroons

1 1/3 cup sweetened condensed milk
6 cups sweetened or unsweetened shredded coconut
2 teaspoons vanilla extract

 

12 ounces bittersweet chocolate, finely chopped
1 cup white chocolate chips

1. Blend in a bowl the sweetened condensed milk, shredded coconut, and vanilla.
2. Shape about 2 tablespoons of cookie dough into small “mountain” shapes and place on parchment-lined or greased cookie sheets.
3. Bake at 350°F (175°C) until light brown, about 10 to 12 minutes. Remove from the pan at once and cool on a wire rack.
4. Melt bittersweet chocolate in small saucepan over low heat, stirring constantly.
5. Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm.
6. Melt white chocolate over low heat in clean saucepan, stirring constantly.
7. Dip top points of each cookie into white chocolate to add “snow cap.” Allow white chocolate to set at least 3 hours.
8. Store in airtight container in refrigerator for up to 3 days.

Makes 3 dozen cookies.