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Chocolate Macaroons (II)

 

 

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Coconut Palm Trees on Key in San Blas Islands, Panama
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Chocolate Macaroons (II)
Gourmet April 1993

2 ounces unsweetened chocolate,
chopped fine
A 14-ounce can sweetened condensed milk
[such as Eagle Brand]
2 cups sweetened flaked coconut
1 cup slivered blanched almonds,
chopped coarse
1 tablespoon strong brewed coffee
1 teaspoon almond extract
1/8 teaspoon salt

Preheat oven to 350 degrees F. In a large heavy saucepan combine the chocolate and the condensed milk and cook the mixture over moderate
heat, stirring, until the chocolate is melted and the mixture is thick and
glossy. Remove the pan from the heat and stir in the coconut, almonds, coffee, almond extract, and salt, stirring until the batter is combined well. Drop heaping teaspoons of the batter 1 inch apart onto greased baking
sheets and bake the macaroons in batches in the middle of the oven for
10 minutes, or until the bottoms are set. (The macaroons will still be soft.) Transfer the macaroons with a spatula to wax paper and let them cool. Makes about 50 macaroons.


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