Does anyone have a recipe for chocolate macaroons?!
Does anyone have a recipe for chocolate macaroons?
Answers:
INGREDIENTS:
1 can (14 ounces) sweetened condensed milk
3 squares (3 ounces) unsweetened chocolate
1/4 teaspoon salt
8 ounces shredded coconut
1 teaspoon vanilla extract
PREPARATION:
Generously grease cookie sheet.
Combine condensed milk, chocolate, and salt in the top of a double boiler. Cook over boiling water, stirring frequently, until chocolate is melted and mixture is thick; remove from heat.
Add coconut and vanilla; stir to mix well. Drop by rounded tablespoons about 1 inch apart on prepared cookie sheet(s). Bake at 350° for 10 to 12 minutes, or until cookies are set. Remove chocolate macaroons from cookie sheets to wire rack to cool completely.
Makes 2 to 3 dozen chocolate coconut macaroons.
No Bake Chocolate Macroons
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Ingredients
2 cups (475 ml) sugar
1/2 cup (125 ml) butter
1/2 cup (125 ml) milk
1/2 cup (125 ml) cocoa
1 cup (225 ml) coconut
3 cups (700 ml) oatmeal
Preparation
Place sugar, butter and milk in saucepan.
Bring to a low boil until butter is melted stirring often.
Remove from stove.
Add cocoa, coconut and oatmeal; stir to combine.
Drop by spoonfulls onto waxed paper, let stand until firm.
Cookies can then be placed in an airtight containter or zip-lock bag and be left on your counter.
Comments
Our family likes to put them in their bag/container and put them in the refrigerator, as they are delicious cold.
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Title: Chocolate Macaroons
Categories: Cookies, Chocolate
Yield: 25 servings
3/4 c Blanched slivered almonds
1 1/4 c Confectioners sugar
1 1/2 tb Dutch process cocoa powder
3 tb Sugar
1 Peeled almonds; for garnish
Freeze the almonds for 30 minutes, preheat the oven to
325 degrees and line 2 baking sheets with baking parchment.
In a food processor, combine the almonds and the
confectioners sugar and pulse on and off for 20 to 30
seconds, or until powdery. You should be able to rub the
mixture between your fingers and feel almost no grit. Add
the cocoa powder and pulse very briefly just to mix.
In a large mixing bowl, beat the egg whites to very
soft peaks and beat in the granulated sugar until the
mixture is glossy, 1 minute, more. Sieve the almond-cocoa
mixture over the egg whites and gently fold it in, being
careful not to crush too much air out of the egg whites.
Using a piping bag fitted with a 1/2-inch plain tip, pipe 1
1/2-inch circles of the mixture onto the parchment-lined
baking sheets. Very gently poke a whole almond into the top
of each one. Bake in the oven for 25 to 30 minutes, or
until firm, turning the pans around halfway through the
cooking time to cook them evenly.
Transfer the sheets of paper onto damp tea towels and
let stand for 5 minutes, ten peel the macaroons off and
finish cooling them on a rack. Serve at room temperature or
store in an airtight tin, layered with sheets of waxed
paper, for up to 2 weeks. Yield 25 small macaroons