Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.
3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels
How to Make It
Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.
My absolute favorite go-to cookie recipe. Its gluten-free but tasty, it has few ingredients and its so adaptable!
I do not microwave the chocolate because it seizes when I do. Instead, I seal the chocolate in a freezer bag, melt it on a double boiler and then snip the corner of the bag when I am ready to decorate.
Christmas cookie adaptation: form cookies into tall triangle shapes, add nut to the bottom (or eliminate it entirely) for the tree trunk, add red cinnamon candy to the top point of the cookie. Bake as usual. After cookie has cooled, decorate with melted green [mint] chips as if they were garlands across a Christmas tree.
Love this recipe! Just a note: remember to use parchment paper (or something similar)-the sugar will crystallize on your pan. The parchment paper will help to keep the cookies from falling apart from trying to get them off the pan. I had them in the oven for 15 minutes and it was perfect. Enjoy!
You could substitute the baking sheets for aluminum foil, I found out. This was all my family thought about even after they were long gone. The aroma of the toasted coconut was irresistible! Couldn't make a better dessert! I would however substitute the dark chocolate for a milk or even white chocolate for this dessert, as it feels too strong for the delicate taste of toasted coconut.
these are a real keeper. I made 18 different kinds of cookies this year in my holiday gift tins and these were a hit. everyone loves them. they are so easy to make. I have added a leftover egg white into this batter - helps keep them stick together better.
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