Diana's Desserts - www.dianasdesserts.com
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Chocolate Coconut Macaroons with Glace' Cherries

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 2 1/2 dozen
These little chocolate macaroons are lovely served with coffee or tea. Place them on a pretty platter and have them for a tea or as a light dessert at brunch............Diana

2 oz. unsweetened baking chocolate
1 can (14 oz.) sweetened condensed milk
3 cups sweetened coconut flakes
1 teaspoon vanilla extract
15 candied or glace' cherries, or maraschino cherries (without stems), cut in half

Heat oven to 350°F. Generously grease cookie sheet.

In top of double boiler over hot, not boiling, water melt chocolate. In large bowl, stir together chocolate and sweetened condensed milk. Add coconut and vanilla; stir until well blended. Drop by teaspoonfuls onto prepared cookie sheet.

Bake 15 minutes or until set. Do not overbake. Immediately remove from cookie sheet to wire rack.

Immediately place 1/2 cherry in center of each cookie, push cherry down alittle to make sure it stays intact. (Macaroons will stick if allowed to cool on cookie sheet.) Cool completely.

Makes about 2-1/2 dozen cookies.

Source: DianasDesserts.com
Date: October 6, 2002


Reviewer: fivecats8
Excellant recipe my mother use to make these all the time when i was a child. I lost the recipe and thank you this is it


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