Cookie Problem

Every year I sign up for the Food Networks 12 days of cookies e-mails. As a result every year I pretty much look at the recipes, drool on myself and do nothing about it. This year I decided that wishing and hoping that the cookies would magically appear in a cookie jar at my place was not realistic. So I rolled up my sleeves, pulled out my mixer and turned on the oven. Next thing I knew there were over 4 dozen cookies and only me to eat them. So my lucky friends and family were then force fed cookies. I made 3 types, 2 from scratch and 1 from a mix. The 2 from scratch were Chocolate Covered Snow Peaks a.k.a. Snowman Poop and Paradise Macaroons.

Here are the recipes if you are interested:

SNOWMAN POOP

Ingredients
4 large egg whites at room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups dark chocolate chips

Directions
Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature – do not put in the fridge. Once set, store in an airtight container.

PARADISE MACAROONS Ingredients
2 (7 to 8 ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

Directions
Prepare the oven to 325 degrees F.
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.