Well....the truffles are all gone now :( so I had to make something else to satisfy my sweet cravings. Thank goodness I didn't make any New Years resolutions!!
This is an ultra easy recipe that I found in the "Style at Home" magazine May 2005. I did of course mess with it a little. I substituted the flour with Bob's Redmill Gluten Free All Purpose, added white chocolate chips and instead of vanilla extract, used orange extract.
White Chocolate Orange Macaroons
2 1/2 Cups shredded coconut
1/3 Cup gluten-free flour (or regular for you normal folks)
2/3 Cups sweetened condensed milk
1 tsp orange extract (or sub in 1 Tbsp orange zest)
2/3 Cup white chocolate chips
Combine all ingredients, mixing well until the coconut forms a sticky mess. Drop by tablespoonfuls onto a parchment or silicon lined cookie sheet (or coat with cooking spray). Squish them together a little to form more solid mounds.
Bake at 350 degrees for 15 - 20 minutes or until golden. You may want to watch them since they can burn easily. Lightly golden and they will be nice and moist. Let cool for about 10 minutes and remove to a cooling rack.
Try drizzling dark chocolate over the cookies for a more upscale look.
Makes about 24 delicious macaroons.