Chocolate Cherry Macaroons

Chocolate Cherry Macaroons
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These quick and easy cookies are great to make with your kids; even the very young ones can get in on the act. They are terrific for cookie swaps or holiday gifts, or any time you just want a sweet treat at home.This recipe is by Beth Hillson and was originally published in The Baltimore Sun.
Prep Time
15
minutes
Cook Time
10
minutes
Servings
12
servings
Chocolate Cherry Macaroons recipe - The Daily Meal
Total time: 25 minutes
Ingredients
  • 2 squares unsweetened chocolate
  • 1 can sweetened condensed milk
  • 1/2 pound sweetened flaked coconut
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 12 to 14 large maraschino cherries
  • 1 tablespoon vegetable shortening
  • 2 tablespoon flour
Directions
  1. Heat oven to 375 F.
  2. Set 2 squares unsweetened chocolate in a bowl and microwave for on high for 1 minute. Stir with a spoon. If there are any lumps remaining, microwave for another minute. Scrape melted chocolate into large bowl. Add 1 can sweetened condensed milk, 1/2 pound sweetened flaked coconut, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Mix with large spoon. Mixture will be very thick and sticky.
  3. Drain 12 to 14 large maraschino cherries and cut each in half. Set aside in small bowl.
  4. Using a paper towel, lightly coat 2 cookie sheets with 1 tablespoon vegetable shortening. Sprinkle 1 tablespoon of flour over each sheet. Standing over the sink, tilt and gently tap each pan until it's white with flour. Tap loose flour off sheets into sink.
  5. Using a tablespoon, drop spoonfuls of the batter onto the cookie sheets. Leave about 1 inch between the cookies. Put a cherry, cut side down, in the center of each cookie.
  6. Bake 10 to 12 minutes or until the edges of the cookies start to brown. Remove from oven and allow cookies to cool on the pan, and then use a spatula to remove them. Store in an airtight container. These cookies may also be frozen.
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