Wednesday, February 22, 2012

Chocolate Macaroons

2/3 cup plus 2 T all purpose flour
1 (14 ounce) bag sweetened shredded coconut
1/4 teaspoon kosher salt
1 (14 ounce) can sweetened condensed milk
2 1/2 teaspoons almond extract
1 cup semisweet chocolate, melted

Preparing the macaroons:
Preheat oven to 325 degrees F.

Place flour, coconut and salt in a mixing bowl and gently toss together. Stir sweetened condensed milk and almond extract together and fold into the coconut mixture until fully incorporated. Cover with plastic wrap refrigerate for 2 to 3 hours.

Using a small cookie scooper (about 1 1/2 tablespoons) scoop spoonfuls of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the outer shell begins to brown.

Allow to cool completely, about 30 minutes before dipping the bottoms in the melted chocolate, drizzling the tops with chocolate, and setting them on wax paper.

Makes 20 macaroons


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