CHOCOLATE MACAROONS II
A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
Provided by Linda Eurich
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
- To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
- Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
- Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
- Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g
COCONUT MACAROONS II
This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.
Provided by Robin J.
Categories Desserts Cookies Macaroon Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
- Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 17.7 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 69.1 mg, Sugar 15.2 g
CHOCOLATE MACAROONS - NO BAKE
Make and share this Chocolate Macaroons - No Bake recipe from Food.com.
Provided by julz654
Categories Drop Cookies
Time 40m
Yield 45 serving(s)
Number Of Ingredients 7
Steps:
- Boil first 4 ingredients for 2 minutes.
- Remove from heat and add vanilla.
- Pour over oatmeal and coconut and mix well.
- Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.
CHOCOLATE MACAROONS
I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. Here is the last Macaroon recipe. Here is a few other interesting things they had in the artical. A taste of history: The seder plate...Every food represents portions of the Passover story. Zeroah, a roasted shank bone, symbolizes the lamb sacrificed on Passover eve. A roasted egg, betzah, signifies eternal life. Haroset, a mix of apples and wine, is inspired by the mortar used to build Pharaoh's cities. Horseradish is a reminder of life in slavery. Karpas, a vegetable dipped in salt water, commemorates spring. Calling all kids...The afikomen, or ceremonial matzo, is hidden at the beginning of dinner by the seder leader. A prize (usually candy or money) goes to the child who finds it. The matzo is then shared by everyone at the table.
Provided by Charlotte J
Categories Drop Cookies
Time 20m
Yield 15 Macaroons
Number Of Ingredients 7
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 MACAROONS
You don't have to serve these amaretti scuri with the budino di cioccolato but I had to do something with the egg whites left over from the pudding and this is it. I love these macaroons so much that I gladly make them without that excuse, though. They are heady with chocolate and gorgeously chewy and, all in all, dangerously addictive. Luckily (or not, depending on your point of view here) they are quick and easy to make.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 26m
Yield about 25
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
- Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
- Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
- Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.
Nutrition Facts : Calories 54 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 7 grams
EASY CHOCOLATE MACAROONS
These traditional coconut cookies get a flavor twist when melted unsweetened chocolate, chopped white chocolate and pecans are added to the batter.
Provided by My Food and Family
Categories Home
Time 27m
Yield 24 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Microwave unsweetened chocolate and milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining ingredients.
- Drop heaping teaspoons of chocolate mixture, 2 inches apart, onto baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until tops are set. Immediately transfer cookies from baking sheets to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOCOLATE MACARONS
These luxurious little macarons are the perfect light hit when only chocolate will do
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12 filled macarons
Number Of Ingredients 6
Steps:
- Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
- Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
- To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together
Nutrition Facts : Calories 119 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
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CHOCOLATE MACARONS - HOUSE OF NASH EATS
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4.9/5 (56)Total Time 1 hr 46 minsCategory DessertCalories 115 per serving
- Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
- Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
- In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
- Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
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