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    Chocolate-and-Almond Macaroons


    Source of Recipe


    Fran DeAngelo, Long Valley, New Jersey, Southern Living, NOVEMBER 2006
    3/4 cup sweetened condensed milk
    1 (14-oz.) package sweetened flaked coconut
    1/4 to 1/2 tsp. almond extract
    1/8 teaspoon salt
    24 whole unblanched almonds
    1/2 cup dark chocolate morsels


    Preparation
    1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.

    2. Bake at 350� for 15 to 17 minutes or until golden. Remove to wire racks to cool.

    3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
 

 

 

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