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Chocolate Dipped Irish Cream Macaroons Recipe

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Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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.

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Servings:

Ingredients

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

Directions

PREP

15 mins

COOK

10 mins

1. Preheat oven to 350 degrees F. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl. Drop by heaping teaspoonfuls onto greased baking sheets.

2. Bake 10 to 12 minutes or until edges are lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

3. Dip bottom of each cooled cookie in melted chocolate. Let stand on wax paper-lined tray until chocolate is set. Store in airtight container up to 1 week.Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.

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Nutrition (per serving)

Calories: 135 Calories

Fat: 7 Grams

Protein: 2 Grams

Cholesterol: 3 Milligrams

Carbohydrates: 16 Grams

Sodium: 50 Milligrams

Fiber: 2 Grams

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Chocolate Dipped Irish Cream Macaroons Recipe Reviews

chocolate dipped irish cream macaroons

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Reviewed By cg1224

"The best macaroon recipe that I have ever found! I used 1 1/2 bags of the 14oz flaked coconut because with just one bag the mix seemed too "wet". Drizzled the chocolate instead of dipping them (not everyone in my family is a chocolate lover) and added about 1/2 cup of chopped almonds that we had left over from another cookie recipe...delicious!!!"

Reviewed By cg1224

"Best macaroon recipe I have ever found! Easy to make. I used 1 1/2 - 14 oz. bags of flaked coconut instead on the 1 bag the recipe called for. I also drizzled the cooled macaroons with the chocolate instead dipping them and added about 1/2 cup of chopped almonds that I had left over from another cookie recipe....delicious!!!"