Eggnog Macaroons #SundaySupper

• Refrigerated

  • 1 Egg white, large

• Baking & Spices

  • 1/8 tsp Nutmeg, ground
  • 2 cups Semi sweet or dark chocolate chips
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 5 1/3 cups Baking coconut, sweetened

• Beer, Wine & Liquor

  • 2 cups Eggnog

Found on akitchenhoorsadventures.com

Description

Ingredients

• 2 cups eggnog
• 5 1/3 cups sweetened, baking coconut
• 1 large egg white
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 2 cups semi-sweet or dark chocolate chips

Directions

• Place the eggnog in a saucepan and bring to a boil. Reduce heat to a low simmer and cook until reduced by almost half. (This took about 35 to 40 minutes for the eggnog). Cool completely.
• Preheat oven to 325.
• Combine the coconut with the egg white, vanilla, and nutmeg. Stir until combine before adding the condensed eggnog. Continuing stirring in the coconut is thoroughly coated with the eggnog.
• Drop by tablespoons onto a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Press lightly with your fingertips to flatten then out slightly.
• Bake at 325 for 25 to 30 minutes or until golden brown around the edges and just set in the middle. (Carefully press the center of the cookie. If there’s too much give, then they’re not cooked enough.)
• Remove from heat and cool in pan before moving to a rack to cool completely.
• Place the chocolate in a microwave safe bowl and heat on high heat 1 minute. Stir the chocolate and if any large chips remain, microwave at 30 second intervals, stirring between each, until thoroughly melted.
• Carefully dip half of each macaroon into the chocolate and place on parchment or silpat to allow the chocolate to set.