Espresso Macaroons

by Kathleen Morrison

Prep time: 0:15

Servings: 3 dozen

INGREDIENTS

2 oz. unsweetened chocolate squares
1 can (14 oz.) sweetened condensed milk
3 1/2 oz. flaked coconut
3/4 cup walnuts, coarsely chopped
2 tsp. instant espresso/coffee powder
3/4 tsp. almond extract
1/4 tsp. salt

INSTRUCTIONS

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°F. Grease 2 large cookie sheets. Drop mixture by tablespoonfuls, about 1-inch apart, on cookie sheets. Bake 12 minutes. Move cookies to wire racks to cool. Store cookies in tightly covered container to use up within 2 days.

CHEF COMMENTS

No comments are available.

Tagged: cookies, desserts, macaroons add tags

Have you made it? What'd you think?

Log in to review this recipe.