Chocolate Candy Macaroon Cookies Recipes

COCONUT AND MARZIPAN MACAROONS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
• Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
• Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
• Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
• Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
• Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

CHOCOLATE CANDY MACAROON COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine flaked coconut, sweetened condensed milk, almond extract, and salt in a large mixing bowl.
• Gently fold beaten egg whites into the coconut mixture until well incorportated.
• Using your palms, surround each M&M candy piece firmly with coconut mixture.
• Place on a baking sheet lined with parchment paper.
• Alternatively, you can use greased mini muffin pans, or regular sized muffin pans for larger candy pieces. Simply fill 2/3 of the way with coconut, then push candy piece down into the center, but not all the way to the bottom. Cover with a bit more coconut mixture.
• Also, you could use an 8x8 pan, half coconut mixture, then candy pieces, then remaining coconut mixture. Bake, cool, and cut into bars.
• Bake for 12-14 minutes or until edges are very lightly browned.

CHOCOLATE KISSED COCONUT MACAROONS

Steps:

• 1. Preheat oven to 350F. Line baking sheets with parchment paper or grease well.
• 2. In a large bowl, mix together coconut, flour and salt.
• 3. Add vanilla and sweetened condensed milk. Batter will be stiff.
• 4. Drop onto cookie sheets by a tablespoon or 2 oz cookie scoop. Make sure they are rounded mounds of dough. You should have 24 cookies.
• 5. Bake 16 to 20 minutes until golden. Ovens may vary so keep an eye on them, they should be a rich golden brown when they are done.
• 6. Remove from the oven and gently press a candy kiss into the center of each cookie. Move to wire rack to cool.