Christmas Recipes
Macaroon Squares
Ingredients
- 2 (7 ounce) bags sweetened flake coconut
- 1 cup unblanched almonds, ground
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 eggs
- 1 ounce each red and green chocolate coating disks
- Sweetened flake coconut and chopped almonds (for garnish)
Instructions
- Heat oven to 350 degrees F.
- Line a 13 x 9 inch glass baking dish with aluminum foil. Coat foil generously with nonstick vegetable oil cooking spray.
- Combine coconut and almonds in bowl.
- Stir in sweetened condensed milk until all dry ingredients are well coated.
- Stir in vanilla and almond extracts and eggs until well combined.
- Scrape batter into prepared baking dish, spreading evenly with spatula.
- Bake for about 35 minutes or until center is firm and edges start to brown slightly.
- Cool in pan on wire rack about 20 minutes.
- Invert onto cutting board. Carefully peel off foil. Let cool completely.
- Cut macaroon into 24 equal squares. Turn squares over.
- Melt chocolate disks separately.
- Spoon red chocolate into plastic bag; snip off small corner. Pipe over squares in looping lines.
- Repeat with green chocolate.
- Garnish with extra shredded coconut and chopped nuts, if desired.
- Let set until firm.