Chocolate Macaroon Nests Recipes

CHOCOLATE MACAROONS - NO BAKE

Chocolate Macaroons - No Bake image

Make and share this Chocolate Macaroons - No Bake recipe from Food.com.

Provided by julz654

Categories Drop Cookies

Time 40m

Yield 45 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons cocoa
1/2 cup butter
1/2 cup milk
1 1/2 cups sugar
1/2 teaspoon vanilla
3 cups oatmeal
1 cup coconut

Steps:

Boil first 4 ingredients for 2 minutes.
Remove from heat and add vanilla.
Pour over oatmeal and coconut and mix well.
Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

CHOCOLATE MACAROON NESTS

Chocolate Macaroon Nests image

Made with chocolate pudding and flaked coconut, these Chocolate Macaroon Nests may be the moistest cookies you'll ever bake!

Provided by My Food and Family

Categories Home

Time 55m

Yield 30 servings

Number Of Ingredients 6

Ingredients

1 pkg. (3.4 oz.) JELL-O Chocolate Flavor Instant Pudding
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
2/3 cup canned sweetened condensed milk
1/2 tsp. vanilla
90 mini jelly beans (about 1/2 cup)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

Heat oven to 325ºF.
Combine dry pudding mix, coconut, milk and vanilla. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
Bake 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.
Melt chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on waxed paper. Let stand until chocolate is firm.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

COCONUT-MACAROON NESTS

Coconut-Macaroon Nests image

Press this macaroon mixture into mini muffin tins to create bite-size baskets for your favorite Easter candies. For a chocolate version, fill each basket two-thirds full with melted chocolate (we used three ounces total) and let them set before adding candies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h

Yield Makes 24

Number Of Ingredients 4

Ingredients

Vegetable-oil cooking spray
4 large egg whites
1/2 teaspoon coarse salt
1 package (14 ounces) sweetened flaked coconut

Steps:

Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.
In a bowl, stir together whites and salt with a fork; mix in coconut. Drop 2 tablespoons of mixture into each prepared tin.
Lightly press mixture into bottom and up sides of each cup. Bake until light golden on top, 28 to 30 minutes.
Let cool in tins on a wire rack 10 minutes, then run a thin metal spatula around sides to loosen. Lift out of cups; let cool completely.

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

Ingredients

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

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