Almond Date Macaroons Recipes

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ALMOND MACAROONS



Almond Macaroons image

These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 6

1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup sliced almonds, chopped
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk chocolate chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

Nutrition Facts :

ALMOND MACAROONS



Almond Macaroons image

This classic almond cookie is moist, soft, and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

ALMOND DATE MACAROONS



Almond Date Macaroons image

These easy coconut, date, and banana macaroons are a moist and delicious cookie. They would also be perfect for Ramadan, the month-long celebration during which Muslims fast during the day. The fasting traditionally is broken by eating a date at sunset.

Provided by Chef mariajane

Categories     Dessert

Time 10m

Yield 12-15 cookies

Number Of Ingredients 5

1 banana
1/2 cup baking dates (or very moist dried dates, pits removed)
1 (200 g) package sweetened flaked coconut
1 teaspoon almond extract
12 -15 whole american almonds or 12 -15 marcona almonds

Steps:

  • Heat oven to 375°F Coat a baking sheet with cooking spray or line it with parchment paper.
  • In a medium bowl, use a fork to mash together banana and dates. Add coconut flakes and almond extract, then mix well.
  • Divide dough into 12-15 pieces and roll each piece into a ball.
  • Arrange balls on a prepared baking sheet, then press 1 almond into top of each cookie.
  • Bake 10-15 minutes or until golden brown on the bottom but still soft. Let cool before serving.

Nutrition Facts : Calories 122.6, Fat 6.7, SaturatedFat 5.3, Sodium 48.8, Carbohydrate 16.1, Fiber 1.8, Sugar 13.2, Protein 1.1

DATE MACAROONS



Date Macaroons image

This recipe from my sister originally made a pie. But I decided to turn it into a cookie with mouthwatering results. They're so easy to make and very tasty.-Jessie Bethune, Trion, Georgia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 8

1 cup sugar
1/4 cup finely crushed saltines (about 15 crackers)
1/2 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
3/4 cup chopped pecans
1/2 cup chopped dates
1 teaspoon vanilla extract
3 egg whites

Steps:

  • In a large bowl, combine sugar, cracker crumbs and baking powder. Stir in the coconut, pecans, dates and vanilla. In a small bowl, beat egg whites until stiff peaks form; fold into coconut mixture. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 12-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts :

SIMPLEST ALMOND MACAROONS



Simplest Almond Macaroons image

Make and share this Simplest Almond Macaroons recipe from Food.com.

Provided by JenPo

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 3

1 (8 ounce) can almond paste, broken up into small pieces
2 egg whites
1 1/4 cups sugar

Steps:

  • Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
  • Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
  • Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
  • Peel macaroons from paper when completely cool and store in an airtight container.

Nutrition Facts : Calories 58.5, Fat 1.9, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.2, Fiber 0.3, Sugar 9.4, Protein 0.8

CHOCOLATE-ALMOND MACAROONS



Chocolate-Almond Macaroons image

Ground almonds and chocolate put a new spin on an old favorite.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

2 cups almonds
1 cup white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 eggs
½ teaspoon almond extract
¾ cup chopped semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g

ALMOND MACAROONS



Almond Macaroons image

Provided by Marian Burros

Categories     easy, dessert

Time 30m

Yield About 2 dozen cookies

Number Of Ingredients 4

4 whites of extra large eggs
1 1/2 cups unblanched almonds
1 1/2 cups granulated sugar
10 almonds, blanched and sliced in vertical quarters

Steps:

  • Preheat oven to 325 degrees.
  • Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
  • Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
  • Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 13 milligrams, Sugar 13 grams, TransFat 0 grams

ITALIAN ALMOND MACAROONS



Italian Almond Macaroons image

This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 48

Number Of Ingredients 9

16 ounces almond paste
6 egg whites
1 cup white sugar
1 cup confectioners' sugar
½ cup sifted all-purpose flour
¼ teaspoon salt
2 teaspoons lemon extract
3 drops red food coloring
½ cup slivered almonds

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  • In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  • Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 12.4 g, Fat 3.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 20 mg, Sugar 6.7 g

ALMOND-CHOCOLATE MACAROONS



Almond-Chocolate Macaroons image

Provided by Marilyn Hill

Categories     Cookies     Food Processor     Chocolate     Dessert     Bake     Passover     Kid-Friendly     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 25

Number Of Ingredients 8

2 cups (about 9 1/2 ounces) whole almonds, toasted
1 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
2 large egg white
1/4 teaspoon almond extract
3/4 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate

Steps:

  • Position rack in center of oven and preheat to 350°F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour. Finely grind almonds, sugar, cinnamon and salt in processor. Add egg, egg white and almond extract and process until mixture holds together. Transfer to bowl. Stir in chocolate.
  • Using moistened hands, roll mixture into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons until tops puff and centers are still soft, about 12 minutes. Transfer to rack and cool completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)

CHEWY ALMOND MACAROON BISCUITS



Chewy almond macaroon biscuits image

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

Provided by Victoria Prever

Categories     Dessert, Snack

Time 40m

Yield Makes 20-25

Number Of Ingredients 6

225g ground almonds
120g caster sugar
2 egg whites
20 blanched almonds (optional)
1 tbsp ground cinnamon
4 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
  • In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
  • Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
  • Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
  • To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

PASSOVER ALMOND MACAROONS



Passover Almond Macaroons image

Categories     Cookies     Bake     Passover     Almond

Yield about 7 dozen

Number Of Ingredients 4

4 large egg whites
1 1/4 cups sugar
2 cups ground almonds or almond flour
1/4 teaspoon almond extract

Steps:

  • Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
  • Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
  • Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.

ALMOND MACAROON COOKIES



Almond Macaroon Cookies image

These almond macaroons are light and airy -- perfect for teatime or dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of fine salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Line a baking sheet with parchment paper, and set aside. Place almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until mixture looks crumbly, about 3 minutes. Add egg white and vanilla. Continue beating until mixture is smooth and thick, about 3 minutes more.
  • Drop 12 even tablespoons of batter about 2 inches apart on lined baking sheet; place 2 almond slices on each mound of dough. Bake cookies, rotating baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Just before serving, lightly dust confectioners' sugar over cookies.

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