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.

Serves: Makes 32 (1 cookie) servings.
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • 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.

Cooking tip

Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.

Nutrition information

(Amount per serving)

  • 135Calories: 135Cholesterol: 3mg
  • Sodium: 50mgProtein: 2g
  • Total Fat: 7gFiber: 2g
  • Carbohydrate: 16g