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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 package (14 ounces) flaked coconut, (about 4 cups)
1 can (14 ounces) sweetened condensed milk
1 tablespoon Irish cream liqueur
1 teaspoon McCormick® Pumpkin Pie Spice
6 ounces bittersweet baking chocolate, melted
Preheat oven to 350°F. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl. Drop by heaping teaspoonfuls onto greased baking sheets.
Bake 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.
(Amount per serving)
It says 1 Tablespoon of liquer.
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In this recipe it doesn't say how much of the liqueur.