Happy Friday! We’re switching it up a bit on the blog today, as I’ve got a super yummy….dessert for you! I know, it’s Breakfast Feast Friday today, but, I made these little gems last night for The Sweetheart to bring to a work potluck, and they were so amazing, I just couldn’t wait to share!
Chocolate-Dipped Pumpkin Pie Macaroons
1 package (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
1 Tbsp Baileys Irish Cream
1 tsp Pumpkin Pie Spice
6 ounces bittersweet baking chocolate, melted with 1/8 cup heavy cream
Preheat oven to 350°F
1. . Mix coconut, sweetened condensed milk, Baileys and pumpkin pie spice in large bowl. Drop by Tbsp onto greased baking sheets.
2. Bake 10 to 12 minutes or until edges are lightly browned. Cool Completely
3. Dip bottom of each cooled cookie in melted chocolate. (Melt the chocolate in a double-boiler on the stove-top with the cream.) Allow to cool on wax paper.
For photo source and original recipe click, here.
Enjoy!
I had to use the photo from the original recipe because of the terrible lighting in my kitchen last night. I’ve never understood the reasoning behind the DIY light box tutorials…but I’m beginning to now!
On a fitness note, I ran my timed 5K yesterday.
10 seconds slower than last week, but I was still happy with the time. 3 weeks until the Turkey Trot!
Have an amazing weekend! Any fun plans?
Cue Your Life 