White Chocolate Macaroons

I made up these macaroons after I had someone die on me at work.

I was too upset to sleep, so I stayed up and baked.

These are really, really easy and

really, really good.

When I took them to work they disappeared in less than 5 mins.

I love macaroons and these are the first homemade ones I have found that are soft, chewy and full of coconut flavor.

White Chocolate Macaroons

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2 large/jumbo eggs OR 4 small/banty eggs

1/4 tsp cream of tartar

14 oz can of sweetened condensed milk

12 oz bag of white chocolate chips

14 oz bag of shredded coconut

Whip eggs in an electric mixer for 5 minutes, then add 1/4 tsp cream of tartar. Whip for another 5 mins. until the eggs are frothy.

Then mix in 14oz can of sweetened condensed milk.

Next mix in the coconut and chocolate chips.

Heat oven to 350 degrees.

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Now this is the fun part!

To get the eggs to bind to the coconut you need to press the batter together...

So take walnut sized portions of batter and with wet hands press the mixture to form a ball.

Place ball onto a greased/parchment/silpat covered baking sheet.

Repeat with the rest of the batter.

Bake for 10-15 mins until the macaroons are toasted golden brown.

If you cook them for too long - don't worry - they are still soft and delicious.