Peanut Free Chocolate Macaroons Recipes

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CHOCOLATE MACAROONS (NO BAKE COOKIES WITHOUT PEANUT BUTTER)



Chocolate Macaroons (No Bake Cookies without Peanut Butter) image

No Bake Chocolate Cookies (Peanut Free) are delicious chocolatey cookies with no baking required!

Provided by Holly Nilsson

Categories     Dessert

Time 12m

Number Of Ingredients 7

2 ¾ cups rolled oats
1 cup shredded coconut
5 tablespoons unsweetened cocoa powder
2 cups sugar
½ cup butter
½ cup milk
1 teaspoon vanilla

Steps:

  • In a large bowl, combine rolled oats, coconut & cocoa powder. Set aside.
  • In a saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat. Let boil for 2 minutes (no longer). Remove from heat and stir in vanilla.
  • Pour oat mixture into the hot margarine mixture and stir until well mixed. Drop by spoonfuls onto a pan and let cool completely.

Nutrition Facts : Calories 160 kcal, Carbohydrate 26 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Sodium 57 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

NUT-FREE MACARONS RECIPE BY TASTY



Nut-Free Macarons Recipe by Tasty image

Here's what you need: large egg whites, granulated sugar, all purpose flour, powdered sugar, vanilla extract, gel food coloring, buttercream frosting

Provided by Grace Walker

Yield 10 servings

Number Of Ingredients 7

2 large egg whites
4 tablespoons granulated sugar, plus 1/2 teaspoon
½ cup all purpose flour
½ cup powdered sugar
½ teaspoon vanilla extract
gel food coloring, optional
buttercream frosting, or any frosting of your choice

Steps:

  • In a bowl, beat egg whites until frothy.
  • Gradually add the granulated sugar until stiff peaks form.
  • In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.
  • Add the vanilla extract, and gel food coloring if you want the macarons to be colored.
  • Gently fold all the ingredients together.
  • Transfer the batter into a piping bag with a rounded tip.
  • Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.
  • Let the macarons sit at room temperature for about 45 minutes.
  • Preheat the oven to 280°F.
  • Bake the macarons for 17-20 minutes.
  • Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.
  • Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.
  • For best results, allow the macarons to "bloom" for about 24 hours.
  • Enjoy!

Nutrition Facts : Calories 85 calories, Carbohydrate 16 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)



Chocolate Peanut Butter Burgers (French Macaroons) image

Do Not Double This Recipe! I serve these on the petit four cart at Tru. They are very pop-able!

Provided by Food Network

Categories     dessert

Time 57m

Yield 36 servings

Number Of Ingredients 8

2 1/2 cups confectioners' sugar, plus 1/2 cup
1 1/2 cups, plus 1 tablespoon ground almonds
2 1/2 tablespoons cocoa powder
5 egg whites
1/2 cup butter, at room temperature
1/2 cup peanut butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • Make the Macaroons: Preheat the oven to 300 degrees F.
  • Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
  • In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
  • Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
  • Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
  • Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

PEANUT-FREE CHOCOLATE MACAROONS



Peanut-Free Chocolate Macaroons image

Peanut-free! These no-bake chocolate macaroons are also known as 'Frogs and Haystacks.' My mother has been making these since before I was born; she passed this down to me. There are many no-bake cookies out there, but I like these best. Store in an airtight container in a cool spot. These can be frozen.

Provided by maCherie

Categories     Desserts     Cookies     Macaroon Recipes

Time 30m

Yield 24

Number Of Ingredients 7

2 ½ cups rolled oats
½ cup cocoa powder
½ cup flaked coconut
1 ½ cups white sugar
½ cup milk
½ cup butter
1 teaspoon vanilla extract

Steps:

  • Line a work surface with waxed paper.
  • Stir oats, cocoa powder, and coconut together in a large bowl.
  • Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat and stir vanilla extract into butter mixture.
  • Stir oat mixture into butter mixture until well-combined. Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 20.2 g, Cholesterol 10.6 mg, Fat 5.2 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 34.6 mg, Sugar 13.4 g

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