Cherry Chocolate Macaroons

 

 Cherry Chocolate Macarooms

 

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Remember to enter the Sweetest Season Giveaway.  Over $600 in baking stuff including a Kitchen aid mixer. I hope Santa brings me one.

*I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Our Life Inspired!

 

If you are looking for a sweet treat to add to your Christmas baking.  This is it.  These are simple only 5 ingredients and they look and taste like a million bucks. Try them for yourself, you will be hooked!

This recipe was inspired by Emeril Lagasse’s recipe for Macaroons.

One 14 oz bag sweetened shredded coconut
1 can 14oz sweetened condensed milk
1 teaspoon vanilla
1 jar maraschino cherries
1/4 cup chocolate chips

Remove cherries from jar and place on paper towel. This will allow the excess liquid to drain off so the macaroons don’t turn into a soggy mess.  Mix coconut, condensed milk and vanilla.  Spoon onto parchment lined cookie sheets. Top with a cherry in the center.   Bake at 350 degrees for 15 min.  Edges should be lightly browned.  Remove from oven and cool completely.  Macaroons are easier to get off paper if they are cooled.  *Note-  I used cheap wax paper once and could not get the paper off.  It was a sad day.   I use parchment paper now.

Once macaroon are cool.  Place on rack and drizzle chocolate over macaroons.  I put the chocolate chips in a ziplock bag and melted in the microwave.  I cooked them for 5 seconds at a time and squish the chocolate in the bag until it is melted.  cut the tip off of one corner of the bag and use it like a pastry bag and drizzle the chocolate over the macaroons.

cherry chocolate macaroon

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