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  Recipe Home » Cookies » Cliff and Buster Coconut Macaroons
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  Cliff and Buster Coconut Macaroons
  Category: Cookies
  Author: Unknown
  Date: 12/4/2014
  Hits: 371
3 cups unsweetened shredded coconut (about 8 ounces - see Tidbits)
1/3 cup sweetened condensed milk
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
pinch salt

Chocolate Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream
1. Preheat the oven to 350 degrees F.

2. Dump the shredded coconut into a large bowl.

3. Stir the vanilla, almond extract, and salt into the condensed milk.

4. Drizzle the condensed milk over the coconut while tossing the coconut to coat it thoroughly.

5. When the coconut and condensed milk are combined, use a 1 1/4-inch cookie scoop to mold the macaroons. Press the macaroon mixture firmly into the scoop, then turn it out onto a sheet pan. Bake the macaroons for 12 to 15 minutes or until you see the top of the macaroons beginning to turn light brown. Remove the macaroons from the oven and let them cool.

6. As the macaroons cool, resist the temptation to eat them. Instead, prepare the chocolate ganache by combining the chocolate chips with the cream in a small glass or ceramic cup or bowl. Microwave this on 50 percent power for 1 minute, then gently stir the chocolate. If the chocolate is not completely melted after a couple minutes of stirring, microwave it again for another 30 seconds on half power and stir. Be careful not to overcook the chips or the chocolate will seize up and your ganache will be grainy instead of smooth. If that happens, start over. Sorry. Now you can have a macaroon.

7. When the chocolate is melted and smooth, pour it into a squirt bottle and drizzle it in thin streams over each macaroon. Let the macaroons sit out for a few hours. At a room temperature of 72 degrees the chocolate should set in 3 or 4 hours. When the chocolate has set, store the macaroons in an airtight container for up to 14 days at room temperature or for up to 4 weeks in the fridge.

Makes 20 macaroons.
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