Stiff Peaks.

I am a sucker for anything coconut.  Especially when that coconut is covered in chocolate.  So you can imagine my delight when I discovered a recipe doing just that.  I skim the recipe: 7 ingredients, 6 steps; pff, no problem!  Wrong...

CHOCOLATE COCONUT MACAROON COOKIES:

14 ounces sweetened coconut flakes
1 can (14 ounces) sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp kosher salt
12 ounces chocolate
2 TBSP shortening

Adjust your oven racks so one is in the center of the oven. Preheat your oven to 325 degrees. Line cookie sheets with parchment paper.

Combine the coconut, condensed milk, and vanilla until well blended.

 

The base for all things good.

Beat the egg whites and salt on high speed with an electric mixer until stiff peaks form.

Looks easy enough.

More than ten minutes in an insufferably hot apartment without a stiff peak in sight. It was almost the end to my poor hand mixer and my desire to finish making the cookies. The recipe goes on to say:

Gently stir/fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.

That is the equivalent of saying "Wear this wool suit out into a hurricane but be careful not to get it wet."
 

 

Geriatric peaks.

Drop the batter onto lined cookie sheets with either two teaspoons or an ice cream scoop about 2"apart and bake for 22 to 28 minutes, or until golden brown.

Remove from the oven and let cool for a few minutes then transfer to a wire rack with a thin metal spatula to cool completely.

A labor of love.

Melt the chocolate (I prefer dark) with the shortening. Stir to combine and then dip the cooled cookies in the melted chocolate mixture and let cool.

So worth the effort.