Ingredients

3 large eggs

1/2 cup sugar

1 cup (2 sticks) Larsen’s Creamery butter, melted and cooled slightly

2 7-ounce bags sweetened coconut flakes

1 teaspoon pure vanilla extract

1/4 cup flour

12 ounces bittersweet chocolate, finely chopped

1 cup white chocolate chips

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Mount Rainier Macaroons

Makes 3 dozen cookies.

Preheat oven to 350° F. Line cookie sheet(s) with parchment paper.

• 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 hours.
  
• Shape about 2 tablespoons of dough into small “mountain” shapes and place on parchment-lined cookie sheets.

Bake 18 to 22 minutes, rotating cookie sheets halfway through baking, until lightly browned. 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 bottom exposed.
• Place cookies on waxed 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.

Thank you to the Wisconsin Milk Marketing Board for sharing this recipe with Larsen's Creamery.

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