Espresso macaroons

4 Servings

Ingredients

Quantity Ingredient
2 ounces Unsweetened Chocolate
Squares
14 ounces Can Sweetened Condensed
Milk
3½ ounce Can Flaked Coconut
¾ cup Walnuts, Coarsely Chopped
2 teaspoons Instant Espresso/Coffee
Powder
¾ teaspoon Almond Extract
¼ teaspoon Salt

Directions

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. Store cookies=7F in tightly covered container to use up within 2 days. Makes about 3 dozen

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