Macaroons are one of my husband's favorite cookies. You can hardly ever find a recipe for the ones that are really chewy and moist. These cookies are really great and they definitely pass the test with my husband. I'm sure you will love them too.
Chocolate and Almond Macaroons
3/4 C. sweetened condensed milk
1 (14 oz.) pkg. sweetened coconut
1/4 t. almond extract
1/8 t. salt
24 whole unblanched almonds
1/2 C. dark chocolate morsels
Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
Bake at 350 degrees for 15 to 17 minutes or until golden. Remove to wire racks to cool.
Microwave 1/2 C. chocolate morsels in a microwave-safe bowl at high 1 minute and 15 seconds or until melted and smooth, stirring at 30 second intervels. Transfer to a 1 qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
Submitted by Fran DeAngelo
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