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~ dark chocolate macaroons ~

“Chemically speaking, chocolate really is the world’s perfect food.” ~ Michael Levine, The Emperors of Chocolate

Sinfully dark and rich. Each one is the size of a truffle. The perfect accompaniment to a cup of dark Keemun tea, espresso or French press. Enjoy!

3 oz. unsweetened chocolate, chopped

3/4 cup sweetened condensed milk

7 oz. sweetened, shredded coconut

1 teaspoon pure vanilla extract

coarse sea salt

Preheat oven to 350 degrees F. In the top of a double boiler, combine chopped chocolate and condensed milk. Heat just until chocolate is melted and mixture thickens slightly (about 2 minutes.) Remove from heat. Add coconut and vanilla. Mix well.

Scoop out onto lightly buttered jellyroll pan with a Tablespoon measuring spoon, placing the macaroons about 1 inch apart. Put a little coarse sea salt on the top of each (not too much.) Bake 12 minutes, or until the macaroons are set. Transfer to wire racks to cool.

Happy Teatime Tuesday!

~Melissa