4 oz Semisweet Chocolate (Chopped, baking squares are best)
With an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Sir in coconut.
Drop dough in 1 tablespoon portions, about 2 inches apart, on a mat. Shape the cookie with a peak.
Bake at 325 degrees until macaroons are golden about 20 minutes.
Heat butter and chocolate, stirring often, until smooth, about 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half of the cookie. Shake off excess chocolate. Chill uncovered, until chocolate is firm, about 30 minutes.
This recipe is courtesy of Best Loved Cookies and Candies.
1/2 Cup Butter (Soft)
3/4 Cup Packed Brown Sugar
1 tsp Vanilla Extract
2 Cups Flour (All Purpose)
1 Can Sweetened condensed milk
1/2 Cup Miniature semisweet chocolate chips
1/2 Cup Chopped Walnuts
1 1/2 lb Dark chocolate coating, coarsely chopped
Cream butter and brown sugar until light and fluffy. beatin vanilla. Gradually add flour, alternately with milk beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1 inch balls, place on waxed paper. Loosely cover and refrigerate 1-2 hours until firm.
Melt candy coating, stir until smooth. Dip balls in coating allow excess to drip off. Refrigerate until firm, about 15 minutes.
Melt butter over low heat. Add sugar and cream and stir over high heat until mixture is boiling. Remove from heat and stir in flour, candied orange peel and ground and slices almonds.
Drop batter in 1 tablespoon portions on a cooking mat, evenly spacing up to six portions on each sheet. With the back of a spoon spread each portion into a 2 inch round.
Bake onean at a time at 350 degrees until edges of cookies are lightly browned ( centers will be bubbling), 10 to 12 minutes.
Let cookies cool on pan until firm enough to remove, about 2 minutes.
Melt chocolate until smooth. With a pastry brush, gently coat the back of each cookie with chocolate. Lay coated cookies on racks, chocolate side up and chill until chocolate is firm, about 10 minutes.
This recipe is courtesy of Best Loved Cookies and Candies
1 Package 11 1/2 oz. Milk Chocolate Chips
1 Cup Semisweet Chocolate Chips
3/4 Cup Heavy Whip Cream
1 tsp Grated Orange Peel
2 1/2 tsp Orange Extract
1 1/2 Cups Finely Chopped Pecans, toasted
1 Cup Milk Chocolate Chips
2 Tbsp Shortening
Place chocolate chips in a bowl, set aside in saucepan, bring cream and orange peel to a gentle boil, immediately pour over chips. Let stand for 1 minute, whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken.
Beat the mixture for 10-15 seconds or just until it lightens in color. Do not overbeat. Spoon rounded teaspoonfuls onto waxed paper. Cover and chill for 5 minutes.
Gently shape into balls, roll half in nuts. In a microwave, melt chocolate and shortening. Dip remaining balls in chocolate, allow excess to drip off. Place on waxed paper to set. Store in airtight container in the refrigerator.
In large bowl combine all crust ingredients except marshmallows. Firmly press in bottom of ungreased 9×13 and bake for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows and return to oven. Bake for 1 to 2 minutes or until marshmallows begin to puff. Cool while preparing topping.
In large saucepan, heat corn syrup, 1/4 cup margarine, 2 teaspoons vanilla and peanut butter chips until mixture is smooth, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon warm topping over marshmallows. Refrigerate until firm.