2 oz unsweetened chocolate
14 oz sweetened condensed milk
2 cups coconut, finely shredded
1 cup chopped nuts
1 Tbsp strong brewed coffee
1 tsp almond extract
½ tsp salt
Preheat oven to 350 degrees F. Grease the baking sheet. In a large, heavy saucepan, combine chocolate and milk over medium heat, stirring briskly with whisk until thick and glossy. Remove from heat and add coconut, nuts, coffee, extract and salt, stirring with a wooden spoon to blend.
Drop the chocolate mixture by small teaspoon onto prepared baking sheet, about an inch apart. Bake 10 minutes or until bottoms are set. Do Not Over Bake. The macaroons should have a soft, chewy texture. Transfer to wax paper to cool.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks
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