Name: Chocolate Coconut Macaroons
Ingredients: 30 maraschino cherries (optional); 3 cupssweetened coconut flakes; 1 teaspoonvanilla extract; 1 cansweetened condensed milk (14 oz.); 4 sectionsHERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each)

Chocolate Coconut Macaroons

SKILL LEVEL

Intermediate

PREP

13 min

BAKE

12 min

Ingredients

Amount Per Serving

% DV *

Calories

120

Calories from Fat

Total Fat

7 g

1% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

5 mg

2% DV

Sodium

45 mg

2% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

11 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

0% DV

Amount Per Serving

% DV *

Calories

120

Calories from Fat

Total Fat

7 g

1% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

5 mg

2% DV

Sodium

45 mg

2% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

11 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

0% DV

maraschino cherries (optional)

3 cups

sweetened coconut flakes

1 teaspoon

vanilla extract

1 can

sweetened condensed milk (14 oz.)

4 sections

HERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each)

Directions

1. Heat oven to 350°F. Generously grease cookie sheet or line with parchment paper.

2. Place chocolate in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted. Stir in sweetened condensed milk. Add coconut and vanilla; stir until well blended. Drop by teaspoonfuls onto prepared cookie sheet.

3. Bake 12 to 14 minutes or until set. Do not over bake. Immediately remove from cookie sheet to wire rack. (Macaroons will stick if allowed to cool on cookie sheet.) Cool completely. About 2-1/2 dozen cookies.

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Chocolate Coconut Macaroons

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