Chocolate-Dipped Irish Cream Macaroons

Pumpkin pie spice adds holiday flavor to easy coconut macaroons. A shot of Irish cream liqueur and a dip in melted bittersweet chocolate make these cookies special enough for a holiday dessert tray.

Prep: 15 min | Bake: 10 to 12 min | Yield: 32 (1 cookie) servings

Ingredients

• 1 (14 ounce - about 4 cups) package flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon Irish cream liqueur or McCormick® Pure Vanilla Extract
• 1 teaspoon McCormick® Pumpkin Pie Spice
• 6 ounces bittersweet baking chocolate, melted

Instructions

1. Heat oven to 350 degrees F. Grease a cookie sheet.
2. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl.
3. Drop by heaping teaspoonsful onto the prepared cookie sheet.
4. Bake for 10 to 12 minutes or until edges are lightly browned.
5. Immediately remove from cookie sheet to wire racks; cool completely.
6. Dip bottom of each cooled cookie into melted chocolate
7. Let stand on wax paper lined tray until chocolate is set.
8. Store in an airtight container up to 1 week.

Notes

Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.

Nutrition

Per serving: Calories: 135 Fat: 7g Carbohydrates: 16g Cholesterol: 3mg Sodium: 50mg Fiber: 2g Protein: 2g

Attribution

Recipe and photo used with permission from: McCormick