Ingredients
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1
-
4
-
1/4
-
1
-
8
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Chocolate Macaroons,Yummy flavor combination…one of my “old recipe box” recipes :),I tried this recipe once before but made a few changes this time. The last time I made them I didn’t like the way they baked flat like a cookie. This time I didn’t cook the macaroons right away. Instead I put them in the fridge for a few hour to let them set. Once they where cold it was much easier to get them into the rounded shape I wanted. I baked them for about 8 min and they kept their shape perfectly. I also used semi sweet chocolate instead of unsweetened, and 100g of chopped pecans. They tasted great they where light, fluffy and moist.,I tried this recipe once before but made a few changes this time. The last time I made them I didn’t like the way they baked flat like a cookie. This time I didn’t cook the macaroons right away. Instead I put them in the fridge for a few hour to let them set. Once they where cold it was much easier to get them into the rounded shape I wanted. I baked them for about 8 min and they kept their shape perfectly. I also used semi sweet chocolate instead of unsweetened, and 100g of chopped pecans. They tasted great they where light, fluffy and moist.
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Steps
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1
Done
|
Preheat Oven to 350*. |
|
2
Done
|
Generously Grease Two Large Cookie Sheets. |
|
3
Done
|
in Top of Double Boiler, Combine Condensed Milk, Chocolate and Salt. |
|
4
Done
|
Cook Over Hot, not Boiling, Water, Stirring Frequently Until Chocolate Melts and Mixture Thickens (about 12-15 Minutes). |
|
5
Done
|
Remove from Heat and Add Vanilla, Then Coconut and Nuts and Mix Well. |
|
6
Done
|
Drop by Rounded Teaspoonsful, One Inch Apart on Cookie Sheets. |
|
7
Done
|
Bake 10 Minutes or Until Set. |
|
8
Done
|
Remove at Once to a Piece of Waxed Paper. |
