Espresso macaroons
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Unsweetened Chocolate |
| Squares | ||
| 14 | ounces | Can Sweetened Condensed |
| Milk | ||
| 3½ | ounce | Can Flaked Coconut |
| ¾ | cup | Walnuts, Coarsely Chopped |
| 2 | teaspoons | Instant Espresso/Coffee |
| Powder | ||
| ¾ | teaspoon | Almond Extract |
| ¼ | teaspoon | Salt |
Directions
In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently. Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed.
Preheat oven to 350 degrees. Grease 2 large cookie sheets. Drop mixture by tablespoonfuls, about 1 inch apart, on cookie sheets. Bake 12 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies=7F in tightly covered container to use up within 2 days. Makes about 3 dozen
Recipe By :
From: