Espresso Macaroons Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Unsweetened Chocolate,
Squares,
14 ounce: Can Sweetened Condensed,
Milk,
3 1/2 ounce: Can Flaked Coconut,
3/4 cup: Walnuts, Coarsely Chopped
2 tsp: Instant Espresso/Coffee,
Powder,
3/4 tsp: Almond Extract,
1/4 tsp: 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 degrees. 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=7F in tightly covered container to use up within
2 days. Makes about 3 dozen
Recipe By :
From:
Source from luhu.jp
stirring frequently. Remove saucepan from heat; stir in sweetened
condensed milk and the remaining ingredients until well mixed.
Preheat oven to 350 degrees. 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=7F in tightly covered container to use up within
2 days. Makes about 3 dozen
Recipe By :
From:
Source from luhu.jp