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
Heat oven to 350 degrees F.
Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in
large bowl.
Drop by heaping teaspoonsful onto greased baking sheets.
Bake 10 to 12 minutes or until edges are lightly browned.
Immediately remove from baking sheets to wire racks; cool completely.
Dip bottom of each cooled cookie in melted chocolate
Let stand on wax paper-lined tray until chocolate is set.
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.
Recipe Goldmine LLC ©1999 -
| All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.