Thursday, April 12, 2012

Chocolate Covered Macaroons

2/3 cup plus 2 T all purpose flour
1 14-ounce bag sweetened shredded coconut
1/4 teaspoon 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 (about 1 1/2 tablespoon) cookie scooper scoop spoonsful of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the outside shell begins to brown.

Allow to cool completely, about 30 minutes before dipping the bottoms in the melted chocolate. Drizzle the tops with chocolate, and place on wax paper until the chocolate sets.

Makes 20 macaroons


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP