Gail Simmons' Toasted Coconut Macaroons Recipe

Want to make a dessert that’s guaranteed to please? Follow Gail Simmon’s lead and try out her Toasted Coconut Macaroons recipe. After all, how could the Food & Wine editor/Top Chef Judge be wrong?

Ingredients (Makes 24):
- 3 egg whites
- ½ tsp. cream of tartar
- 1 tbsp. sugar
- 1 (14-oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- 20 oz. sweetened shredded coconut
- 7 oz. dark chocolate (60-70% cocoa)

Preparation:
1. Preheat oven to 325ºF.
2. Beat egg whites in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.
3. Shut off mixer and fold in condensed milk, vanilla and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes.
4. Line 2 cookie sheets with parchment paper. Drop 12 heaping tablespoons of the batter on each tray, spacing them apart evenly. Bake for 20-25 minutes. Let cool.
5. Melt chocolate in a double boiler over low heat or in the microwave. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set. Serve when cooled.

Enjoy!