Super-easy coconut macaroon
cookies topped with a super-easy chocolate icing and toasted
chopped almonds...oh yes, and they're super-easy to love!
Macaroons
Topped with Chocolate & Toasted Almonds
- Macaroons:
- 1 (14-ounce) package flaked
coconut (5 1/3 cups)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
-
- Topping:
- 1 (12-ounce) package semisweet
chocolate chips (2 cups)
- 1 tablespoon vegetable
shortening
- Chopped almonds, toasted*
- Preheat oven to 350°F
(175°C). Foil-line and grease baking sheets.
- Combine coconut, sweetened
condensed milk and vanilla extract in large bowl.
- Drop by level tablespoon
on prepared baking sheets; press each cookie lightly with back
of spoon.
- Bake for 10 to 14 minutes
or until lightly browned around edges. Remove to wire racks to
cool completely.
- Meanwhile, place the chocolate
chips and shortening in a glass 2-cup measure or small microwave-safe
bowl and heat in the microwave on HIGH for 1 to 1 1/2 minutes;
stirring after 1 minute. If necessary, microwave on HIGH an additional
30 seconds at a time, stirring after each heating, until chocolate
is melted. (Be careful, chocolate will burn if allowed to heat
in the microwave too long.)
- Dip the tops of the cooled
cookies into the melted chocolate and sprinkle with chopped toasted
almonds.
- Allow chocolate to set
before storing loosely covered at room temperature.
Makes about 3 dozen cookies.
*Other toasted nuts, such
as macadamias, pecans or walnuts, can be substituted.
Cook's Tip: To toast nuts,
place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15
minutes or until nuts are lightly browned, stirring occasionally.
Cool. Or, place in skillet over medium heat and toast almonds,
stirring constantly, until golden in color. Be careful not to
burn nuts.
