Mexican Chocolate Macaroons Recipes

COCADAS RECIPE (COCONUT MACAROONS WITH DULCE DE LECHE AND CHOCOLATE)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the sweetened condensed milk, cornstarch, egg whites, and vanilla. Stir in the coconut until well combined.
• If the dulce de leche is cold, microwave it for a few seconds until it is softened and can be stirred easily.
• Mix the dulce de leche into the coconut mixture. The mixture will be sticky, but you should be able to mold it into rounds. Cover the mixture and chill for about 30 minutes.
• Position a rack in the center of the oven and preheat to 350 F. With a tablespoon or a small ice cream scoop, make golf ball size mounds, about 1-ounce each. With damp hands, squeeze each mound together lightly until it sticks together, then shape into a ball. Place them on a single baking sheet lined with parchment, wax paper, or a silicone baking mat.
• Bake the cocadas until they are just starting to turn golden brown, 18 to 20 minutes, rotating the tray half way through cooking time. Let cool completely.
• Place the chocolate and vegetable shortening in a heat proof bowl, and place the bowl over a pot of gently simmering water. Stir until chocolate is melted. Alternatively, microwave in short 10 to 15 second bursts, stirring between each burst, until the chocolate is smooth and melted.
• Dip each cocada into the chocolate to coat the bottom of the cookie, then return it to the baking sheet. Chill until chocolate is set. Store cocodas in an airtight container for up to one week, or freeze them for up to one month.

MEXICAN CHOCOLATE MACAROONS

Steps:

• Preheat oven to 400 degrees F. Grease baking sheets; set aside.
• Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough.
• Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.
• Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.
• Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.
• For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE MACAROONS

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.

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.

MEXICAN CHOCOLATE MACAROONS

Steps:

• 1. Preheat oven to 400 degrees F. Grease baking sheets; set aside.
• 2. Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and the sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla, egg whites; process just until mixture forms a moist dough.
• 3. Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on the prepared baking sheets. Press 1 almond on top of each cookie.
• 4. Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies to wire racks. Cool completly.
• 5. Heat remaining 3 squares of chocolate in a small saucepan over very low heat until melted. Spoon chocolate into a small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.
• 6. For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.

CHOCOLATE MACARONS RECIPE BY TASTY

Steps:

• Sift the dry ingredients together in a medium bowl.
• In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
• Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
• Tap the tray a couple times on a hard, flat surface to remove air bubbles.
• Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
• Serve.
• Enjoy!