Snow-Capped Macaroons

For The Cookies....

2 lg. egg whites

1/2 cup sugar

1/2 cup sliced almonds (crushed)

1/2 tsp. vanilla extract

1/4 tsp. salt

3 cups sweetened shredded coconut

For the glaze

6 oz. semisweet chocolate, finely chopped

3 tbl. light corn syrup

1 tbl. unsalted butter

Coarse sugar crystals, for decorating

1. Make the cookies: Preheat the oven to 325. Line 2 baking sheets with parchment paper. Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt. Fold in the coconut.

2. Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets.  Dampen your hands and form into tall pointed mounds.  Bake until the edges are golden brown and the macaroons look dry, 15 min to 20 min.  Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

3. Make the glaze: Put the chocolate, corn syrup , butter and 3 Tbl. hot water in a microwave-safe bowl.  Cover with plastic wrap and microwave until melted, about 2 minutes. Whisk until smooth.

4.  Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper lined baking sheet.  Sprinkle with coarse sugar, then refrigerate until the glaze sets, about and hour.  Store in airtight container up to 1 week.

Makes 36 macaroons!