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Recipe: Chocolate-Dipped Irish Cream Macaroons (using pumpkin pie spice)

Desserts - Cookies, Brownies, Bars
CHOCOLATE-DIPPED IRISH CREAM MACAROONS

"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."



1 (14 ounce) package flaked coconut (about 4 cups)
1 (14 ounce) can sweetened condensed milk
1 tablespoon Irish cream liqueur or vanilla extract
1 teaspoon pumpkin pie spice
6 ounces bittersweet baking chocolate, melted

Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl. Drop by heaping teaspoonfuls onto greased baking sheets.

Bake in preheated 350 degrees F oven 10 to 12 minutes or until edges are lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

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

Makes 32 cookies
Source: McCormick
MsgID: 0226228
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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