Chewy Chocolate Macaroons Recipes

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CHOCOLATE MACAROONS



Chocolate Macaroons image

You don't have to serve these amaretti scuri with the budino di cioccolato but I had to do something with the egg whites left over from the pudding and this is it. I love these macaroons so much that I gladly make them without that excuse, though. They are heady with chocolate and gorgeously chewy and, all in all, dangerously addictive. Luckily (or not, depending on your point of view here) they are quick and easy to make.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 26m

Yield about 25

Number Of Ingredients 4

2 egg whites
1 cup ground almonds
3 tablespoons cocoa
1 1/2 cups powdered sugar

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.

Nutrition Facts : Calories 54 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 7 grams

CHEWY MACAROONS



Chewy Macaroons image

Make and share this Chewy Macaroons recipe from Food.com.

Provided by Diana Adcock

Categories     Drop Cookies

Time 18m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 5

3 cups sweetened flaked coconut
1/2 cup flour
1/4 teaspoon salt
1 (300 ml) can sweetened condensed milk
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 325.
  • Combine coconut, flour and salt.
  • Stir in vanilla and milk.
  • Drop from a tablespoon onto a greased cookie sheet.
  • Bake for 13 minutes or until golden brown.

3 INGREDIENT CHEWY MACAROONS



3 Ingredient Chewy Macaroons image

These are my family's favourite macaroon. Always a constant on holiday platters. I guessed at the amount, because I usually combine large and small cookies when I bake.

Provided by luvcookn

Categories     Drop Cookies

Time 20m

Yield 24 serving(s)

Number Of Ingredients 3

5 1/3 cups long shredded sweetened coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla

Steps:

  • Preheat oven to 325 degrees.
  • Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
  • Mix all ingredients together until well combined.
  • Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
  • Bake for 10 - 12 minutes.
  • When baked, transfer to cooling racks.
  • These freeze wonderfully.

CHEWY MACAROONS



Chewy Macaroons image

These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 5

2 egg whites
1/2 teaspoon vanilla extract
Pinch salt
6 tablespoons sugar
1 cup sweetened shredded coconut

Steps:

  • In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE MACAROONS II



Chocolate Macaroons II image

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

Provided by Linda Eurich

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 12

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

Steps:

  • To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
  • To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
  • Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
  • Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
  • Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 30

Number Of Ingredients 4

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
  • In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
  • Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Nutrition Facts : Calories 77 g, Fat 4 g, Protein 1 g

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 32 cookies.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Steps:

  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18

Number Of Ingredients 5

2 large egg whites
1 tablespoon granulated sugar
2 1/2 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
  • Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
  • Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.

CHOCOLATE-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  • Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  • Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  • Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g

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