Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The December 2008 Recipe of the Month Coconut-Chocolate Macaroons Be sure to use unsweetened chocolate for this easy yet pretty macaroon recipe...semisweet chocolate will end up being too sweet when you are done, due to the sweetness of the other ingredients. But, many of these ingredients are things you are likely to have on hand, so it goes together quickly. We thank Carol M. in California for this old-time recipe.
Ingredients 2 1/2 ounces (squares) unsweetened chocolate 14-ounce can sweetened condensed milk (NOT evaporated) 2 cups shredded coconut (NOT shaved) 1 cup finely chopped almonds 1 Tablespoon strong coffee or espresso 1 teaspoon almond extract pinch of salt (optional...but it brings out the flavor a bit) Directions Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350 degrees Fahrenheit. Melt the chocolate and the condensed milk in a heavy saucepan over low heat, stirring carefully until melted and very well blended. Stir in remaining ingredients, blending until well combined. Drop by rounded teaspoonfuls onto greased baking sheet (or use Silpat-type liner) an inch or so apart. Bake at 350 degrees Fahrenheit for no more than 10 minutes...you want the cookies to be well set, but not over-cooked!!!! Remove to rack or plate to cool. Yet another winning cookie with a nice latte or a tall glass of milk for the kids. Enjoy!