Espresso Macaroons recipe
2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 1/2 ounces flaked coconut
3/4 cup coarsely chopped walnuts
2 teaspoons instant espresso powder
3/4 teaspoon almond extract
1/4 teaspoon salt
Heat oven to 350 degrees F. Grease cookie sheets
Melt chocolate in heavy saucepan over medium heat. Remove from heat and add sweetened condensed milk. Stir in remaining ingredients, and mix well. Drop tablespoon-sizes balls of mixture onto prepared cookie sheets, one inch apart. Bake 12 minutes, then remove from pan immediately.
