Kathryn Robinson
Buhler, Kansas
Chocolate Macaroons
1 can Eagle brand sweetened condensed milk
2 squares baking chocolate
1 c. pecans, chopped
2 c. flaked coconut
1 tsp. vanilla
Melt chocolate in sweetened condensed milk over low heat. Add coconut, nuts and vanilla. Add additional coconut and nuts if mixture is too soft. Drop on lightly greased baking sheet. Bake at 350 degrees for 10 minutes. Remove from sheet immediately and let cool on wire racks.
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This recipe is featured in Adrian’s “Between Friends” Cookbook
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