Espresso Macaroons
By: Anonymous
Published: Friday, February 12, 2010 - 1:11am

Ingredients




2 ounces Unsweetened chocolate squares
14 ounces Sweetened condensed milk
ounce Flaked coconut
cup Walnuts, coarsely chopped
2 teaspoons Instant espresso/coffee powder
teaspoon Almond extract
teaspoon Salt

Preparation

1 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. 2 Store cookies in tightly covered container to use up within 2 days. 3 Makes about 3 dozen