Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing 3 cup of sweetened, flaked coconut. Add 1 tsp. vanilla extract and a pinch of salt. Mix well until coconut is completed coated. Drop on a cookie sheet lined with parchment paper, by teaspoonfuls. Press a whole almond into the top. Bake at 350°F for 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool, remove from pan.
They also taste good using almond extract . I prefer to bake on parchment paper. The macaroons stick to the cookie sheet because of the high sugar content in the sweetened condensed milk. Thanks for the recipe.
Instructions
Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing 3 cup of sweetened, flaked coconut. Add 1 tsp. vanilla extract and a pinch of salt. Mix well until coconut is completed coated. Drop on a cookie sheet lined with parchment paper, by teaspoonfuls. Press a whole almond into the top. Bake at 350°F for 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool, remove from pan.
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