Super-easy coconut macaroon cookies toppedwith a super-easy chocolate icing and toasted chopped almonds…ohyes, and they’re super-easy to love!
Recipe: Macaroons Toppedwith Chocolate & Toasted Almonds
Macaroons:1 (14-ounce) package flaked coconut (51/3 cups)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extractTopping:1 (12-ounce) package semisweet chocolatechips (2 cups)1 tablespoon vegetable shorteningChopped almonds, toasted*
Makes about 3 dozen cookies.
*Other toasted nuts, such as macadamias,pecans or walnuts, can be substituted.
Cook’s Tip: To toast nuts, place in a shallowbaking pan. Bake at 350°F (175°C) for 10 to 15 minutesor until nuts are lightly browned, stirring occasionally. Cool.Or, place in skillet over medium heat and toast almonds, stirringconstantly, until golden in color. Be careful not to burn nuts.
Chocolate Macarons Recipe Demonstration – Joyofbaking.comIf the Macaroons Toppedwith Chocolate & Toasted Almonds recipe was useful and interesting, you can share it with your friends or leave a comment.