Fudgy Macaroons

Makes approx 3.5 dozen macaroons

1 c. evaporated milk
1 1/2 c. sugar
4 Tbsp. butter
2 tsp. vanilla extract
12 oz chocolate chips
4 c. Corn Flakes
3 c. coconut flakes
1 c. roughly chopped nuts (optional. I use walnuts)

• Pour chocolate chips (12 oz) in large bowl.  Set aside.
• In a separate bowl, combine corn flakes (4 c.), coconut (3 c.), and nuts (1 c.). Set aside.
• Prepare 2 half pan cookie sheets, lined with parchment paper or non-stick silicone mat.
• In a sauce pan (at least 1.5 quart), combine evaporated milk (1 c.) , sugar (1.5 c.) and butter (4 Tbsp).
• Cook over medium heat, stirring constantly until it comes to a boil and surface of mixture is bubbly.
• Cook over medium heat, stirring constantly, for 2 more minutes.
• Remove from heat and pour over chocolate chips.  Add vanilla, and stir until melted.
• Gently fold corn flake mixture into chocolate.
• Drop by tablespoons onto prepared cookie sheets.  I use a 1.5 Tbsp cookie scoop.  Press top of each scoop down, forming a solid macaroon that will not fall apart when eaten.
• Cover and refrigerate 2 hours or until firm.