Chocolate-Dipped Irish Cream Macaroons

Pumpkin pie spice adds holiday flavor to easy coconut macaroons. A shot of Irish cream liqueur and a dip in melted bittersweet chocolate make these cookies special enough for a holiday dessert tray.

Ingredients

• 1 package (14 ounces) flaked coconut (about 4 cups)
• 1 can (14 ounces) sweetened condensed milk
• 1 tablespoon Irish cream liqueur or McCormick® Pure Vanilla Extract
• 1 teaspoon McCormick® Pumpkin Pie Spice
• 6 ounces bittersweet baking chocolate, melted

Instructions

1. Heat oven to 350 degrees F.
2. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl.
3. Drop by heaping teaspoonsful onto greased baking sheets.
4. Bake 10 to 12 minutes or until edges are lightly browned.
5. Immediately remove from baking sheets to wire racks; cool completely.
6. Dip bottom of each cooled cookie in melted chocolate
7. Let stand on wax paper-lined tray until chocolate is set.
8. Store in airtight container up to 1 week.

Makes 32 (1 cookie) servings.

Prep Time: 15 minutes

Cook Time: 10 to 12 minutes per batch

Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.

per serving Calories: 135 Fat: 7 g Carbohydrates: 16 g Cholesterol: 3 mg Sodium: 50 mg Fiber: 2 g Protein: 2 g

Recipe and photo credit: McCormick & Company, Inc.