Raw Mexican Chocolate Macaroons Recipes

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.

RAW CHOCOLATE MACAROONS

Steps:

• Mix everything together.
• OPTION 1 (freezer):.
• Make tablespoon sized balls or "haystacks" (piles) on a cookie tray.
• Place in freezer 1/2 hour.
• OPTION 2 (dehydrator):.
• Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets.
• Dehydrate until desired texture.

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.

RAW MEXICAN CHOCOLATE MACAROONS

Steps:

• 1. Add all ingredients into blender. Scrape and blend until thoroughly mixed. 2. Roll the mix into small balls you could eat in 4 bites. Place in a nonstick dish or wax paper in the fridge. 3. After about 10 minutes, the macaroons should be set. 4. Serve, on a pretty white plate, sprinkled with cocoa, cayenne and cinnamon