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Macaroons Topped with Chocolate & Toasted Almonds recipe

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*

  • Preheat oven to 350°F (175°C).Foil-line and grease baking sheets.
  • Combine coconut, sweetened condensed milkand vanilla extract in large bowl.
  • Drop by level tablespoon on prepared bakingsheets; press each cookie lightly with back of spoon.
  • Bake for 10 to 14 minutes or until lightlybrowned around edges. Remove to wire racks to cool completely.
  • Meanwhile, place the chocolate chips andshortening in a glass 2-cup measure or small microwave-safe bowland heat in the microwave on HIGH for 1 to 1 1/2 minutes; stirringafter 1 minute. If necessary, microwave on HIGH an additional30 seconds at a time, stirring after each heating, until chocolateis melted. (Be careful, chocolate will burn if allowed to heatin the microwave too long.)
  • Dip the tops of the cooled cookies intothe melted chocolate and sprinkle with chopped toasted almonds.
  • Allow chocolate to set before storingloosely covered at room temperature.

    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.com

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