Shelly's Recipe

CHOCOLATE-DIPPED IRISH CREAM MACAROONS

Category: Cookies

14 ounces baked flaked coconut (about 4 cups)
14-ounce can sweetened condensed milk
1 tablespoon Irish cream liqueur or pure vanilla extract
1 teaspoon pumpkin pie spice
6 ounces bittersweet chocolate, melted

Mix coconut, condensed milk, liqueur and spice in a large bowl. Drop by heaping teaspoonfuls onto greased baking sheets

Bake in preheated 350-degree oven 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.

Makes about 32 cookies.