A Twist On Macaroons

Don't forget to enter my Valentine's Giveaway here, for a beautiful Ribbon scarf, handknit by me, and some of my homemade brown sugar fudge! Giveaway ends Thursday, February 7, 2013, at midnight, Atlantic Standard Time.

 

 

 

Good morning!  Missed ya' yesterday!  I was sick.  Really sick!  Our daughter brought a "bug" home from "big" school.  Apparently there are four "bugs" currently going through our city.  This little gem consisted of diarrhea and vomiting.  She had it the worst for 1 1/2 days, and then was quite tired for the next day or two.    Mr. House Pretty and I had it Thursday night, starting around 8:30 P.M., and it lasted right through until approx. 3:30 A.M. the next morning.  By the time I was through, I was"dry" heaving.  Absolutely horrible! 

I slept yesterday.  A lot!

 

So, let's just pretend that this is Friday morning, instead of Saturday morning.  Okay?!

 

  Just before the "bug" started, I was able to try a new recipe I found over at Migonis Home blog.  However, I added a little "sparkle" to make it my own!  'Cause that's just what I do!

 

CHOCOLATE DIPPED MACAROONS

 

Ingredients

 

2/3 cup all-purpose flour

5 1/2 cups flaked coconut

1/4 teaspoon salt

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla extract
1 bag Hershey's chocolate chips

 

Directions

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper  or aluminum foil

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

 

Bake  for 12 to 15 minutes in preheated ove, until coconut is toasted.

 

 After they have thoroughly cooled I put together my version of a double boiler.  It consists of filling a small pot half full with water, and resting a larger put on top of it.  Then, I poured the pag of chocolae chips and approx. 1 tbsp. of butter flavored Crisco shortening in the pot, and stirred until melted.  I then dipped one end of each macaroon in the chocolate, and next, very gently, dipped the same end in some pretty sprinkles!  I let them cool on wax paper.

 

Enjoy!

 

Sue