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.
Variation: To make vanilla macaroons, replace the chocolate with 1/4 cup flour or potato starch. Bake 10 minutes or just until edges of cookies are golden brown.
- 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 Tablespoons flour
Step 1: Heat oven to 375 F.
Step 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.
Step 3: Drain 12 to 14 large maraschino cherries and cut each in half. Set aside in small bowl.
Step 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.
Step 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.
Step 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.