Espresso Macaroons
Yield
3 dozenPrep
20 minCook
12 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
unsweetened chocolate
unsweetened squares |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 3 ½ | ounces |
coconut
flaked |
|
| ¾ | cup |
walnuts
coarsely chopped |
|
| 2 ts Instant espress |
coffee
powder |
*
|
|
| ¾ | teaspoon |
almond extract
|
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened squares |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 101.2 | ml/g |
coconut
flaked |
|
| 177 | ml |
walnuts
coarsely chopped |
|
|
coffee
powder |
*
|
||
| 3.8 | ml |
almond extract
|
*
|
| 1.3 | ml |
salt
|
|
Directions
In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently.
Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed.
Preheat oven to 350℉ (180℃).
Grease 2 large cookie sheets.
Drop mixture by tablespoonfuls, about 1 inch apart, on cookie sheets.
Bake 12 minutes.
With pancake turner, remove cookies to wire racks to cool.
Store cookies in tightly covered container to use up within 2 days.
