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.
15m
PREP TIME
10m
COOK TIME
135
CALORIES
5
INGREDIENTS
Ingredients 32 Servings
- 1 package (14 ounces) flaked coconut, (about 4 cups)
- 1 can (14 ounces) sweetened condensed milk
-
1
tablespoon
Irish cream liqueur
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Substitutions available
- McCormick® Pure Vanilla Extract
- 1 teaspoon McCormick® Pumpkin Pie Spice
- 6 ounces bittersweet baking chocolate, melted
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 Bake 10 to 12 minutes or until edges are lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
- 3 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.
TIPS AND TRICKS
Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.
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