For those of you who haven’t picked up a copy of the August Cooking Light, here’s the recipe for the macaroons. I paraphrased a bit, but I think my abbreviated directions are accurate.
I have to admit, I cheated a little and used regular condensed milk because that was all I had around the house. I also add a cup of semi-sweet chocolate chips. The results are great! The cookies are very chewy – almost candy-like and intensely chocolate. Todd and I both liked them a lot. Next time I’ll try making them with the fat free condensed milk.
Chewy Chocolate Macaroons
2 ounces unsweetened chocolate, chopped
½ cup sifted cake flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2 1/2 cups lightly packed flaked sweetened coconut
1 teaspoonvanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
Preheat oven to 250°. Line a baking sheet with parchment.
Melt unsweetened chocolate in microwave. Spoon flour into a dry measuring cup; level with knife. Combine flour, cocoa powder and salt. Add coconut to flour mixture and toss well. Stir in melted chocolate, vanilla and condensed milk.
Drop the batter by level tablespoons 2 inches apart onto a baking sheet. Bake at 250° for 45 minutes. Cool 10 minutes on pan or rack
Yield: 32 cookies (serving size: 1 cookie)