Advent marks the beginning of the Christmas Season.
Let the cookie baking begin!
First up is a cookie, so easy….it began with the McCalls Cooking School.We got this recipe in 1985, and immediately began tinkering with it. Chocolate coconut macaroons are just TOO close to an Almond Joy to not keep going. We tried putting whole and halved almonds on top, but they baked off or got too hard.
Then we put the almond bits in.. and a little almond extract. Make them now, and then buy more sweetened flaked coconut and sweetened condensed milk and then you can make more later. Oh, Joy!
Oh, Joy! Chocolate Coconut Macaroons with Almonds
1 can (14 oz) sweetened, condensed milk (not evaporated milk)
3 squares (1 oz each) unsweetened chocolate
Dash of salt
2 cans (3 ½ oz size) or 1 package (7 oz) sweetened flaked coconut (do not use shredded coconut)
¼ cup slivered almonds
1 teaspoon almond extract
- Preheat oven to 350°
- Cover a baking sheet pan with foil and grease generously OR cover a baking sheet with no stick foil OR line a baking sheet with a silpat
- Put condensed milk, chocolate and salt in the top of a double boiler.
- Put over boiling water until chocolate melts and the mixture is thick and smooth
- Remove from the from over the boiling water and add coconut, almonds and almond extract and mi well with a wooden spoon.
- Drop mixture by rounded tablespoonfuls on the prepared sheet, 1 inch apart.
- Bake for 8-10 minutes or until cookies are set.
- Remove from baking sheet with a metal spatula and cool on a wire rack.
Yield: about 2 dozen macaroons.
Adapted from McCall’s Cooking School. Cakes,Cookies #40. 1985.