"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Drizzled Macaroons Recipe

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This recipe for Chocolate Drizzled Macaroons, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacie Toliver
Added: Thursday, May 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups moist shredded coconut (8oz)
1 tsp vanilla
1/8 tsp salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten
chocolate chips

Directions:
Directions:
In mixing bowl, combine coconut, vanilla, and salt. Add sweetened condensed milk to make a thick paste. Fold in 2 stiffly beaten egg whites. Roll the dough into balls or drop it from a teaspoon. Bake 8-10 minutes at 350 until edges are lightly browned.
Place 1/3 cup chocolate chips in ziploc bag. Slowly melt in microwave. Snip very tiny corner of ziploc bag and pipe the melted chocolate over the cooled macaroons.

 

 

 

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