Chewy Chocolate Macaroons Recipes

CHEWY MACAROONS

Steps:

• In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

CHEWY MACAROONS

Steps:

• Preheat oven to 325.
• Combine coconut, flour and salt.
• Stir in vanilla and milk.
• Drop from a tablespoon onto a greased cookie sheet.
• Bake for 13 minutes or until golden brown.

3 INGREDIENT CHEWY MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
• Mix all ingredients together until well combined.
• Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
• Bake for 10 - 12 minutes.
• When baked, transfer to cooling racks.
• These freeze wonderfully.

CHEWY CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients and mix well.
• Drop from teaspoon, 1 inch apart, onto well-greased baking sheets.
• Bake at 350 degrees F, for 10 to 12 minutes.
• Remove immediately from baking sheets.
• Makes 8 dozen.
• Note: the vanilla can be substituted with almond extract.
• Source: Moyn, at Gail's Recipe Swap.

CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
• Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
• Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.

CHEWY CHOCOLATE-COCONUT MACAROONS

Steps:

• Preheat oven to 250º.
• Line a large baking sheet with parchment paper.
• Place unsweetened chocolate in a small microwave-safe bowl; microwave at high for 1 minute or until almost melted.
• Remove from microwave; stir until chocolate is completely melted.
• Combine flour, cocoa, and salt in a large bowl; add coconut, and toss well.
• Stir in melted chocolate, vanilla extract, and sweetened condensed milk (the mixture will be stiff).
• Drop by level tablespoons 2 inches apart onto prepared baking sheet.
• Bake for 45 minutes or until edges of cookies are firm and center of cookies are soft, rotating baking sheet once during baking time.
• Remove from oven, and cool 10 minutes on pan.
• Remove the cookies from the pan and cool completely on rack.
• Store in an airtight container.