Chocolate Macaroons No Bake Recipes

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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

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.

NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)



No Bake Chocolate Macaroons( A.k.a. Chocolate Frogs!!) image

Make and share this No Bake Chocolate Macaroons( A.k.a. Chocolate Frogs!!) recipe from Food.com.

Provided by Rhonda J

Categories     Drop Cookies

Time 15m

Yield 20-36 macaroons

Number Of Ingredients 7

1/2 cup milk
1/2 cup margarine
2 cups sugar
6 tablespoons cocoa
1 teaspoon vanilla
1 cup coconut
3 cups quick oats

Steps:

  • Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
  • Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
  • Chill until set & enjoy!

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

CHOCOLATE MACARONS



Chocolate macarons image

These luxurious little macarons are the perfect light hit when only chocolate will do

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 12 filled macarons

Number Of Ingredients 6

125g icing sugar
1 tbsp cocoa
100g ground almonds
2 medium egg whites
50g milk or dark chocolate , chopped
2 tsp skimmed milk , warmed a little

Steps:

  • Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
  • Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
  • To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

Nutrition Facts : Calories 119 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

CHOCOLATE MACARONS RECIPE BY TASTY



Chocolate Macarons Recipe by Tasty image

Here's what you need: egg whites, granulated sugar, powdered sugar, almond flour, cocoa powder

Provided by Ellen Zeng

Yield 12 servings

Number Of Ingredients 5

2 egg whites
¼ cup granulated sugar
1 cup powdered sugar
¾ cup almond flour
2 tablespoons cocoa powder

Steps:

  • Sift the dry ingredients together in a medium bowl.
  • In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
  • Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
  • Tap the tray a couple times on a hard, flat surface to remove air bubbles.
  • Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams

OATMEAL CHOCOLATE COCONUT MACAROONS



Oatmeal Chocolate Coconut Macaroons image

No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!

Provided by Mama Corsilli

Categories     Desserts     Cookies     Macaroon Recipes

Time 20m

Yield 15

Number Of Ingredients 6

2 cups quick-cooking oats
1 cup shredded coconut
¼ cup unsweetened cocoa powder
2 cups white sugar
½ cup butter
½ cup milk

Steps:

  • Mix oats, coconut, and cocoa powder together in a bowl.
  • Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
  • Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.7 g, Cholesterol 16.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 61.9 mg, Sugar 29 g

NOM NOM MACAROONS (NO-BAKE)



Nom Nom Macaroons (No-Bake) image

These are a big hit with my family and never last past the first night they were made. They are a heavy cookie and pretty filling.

Provided by linkynrose

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 40m

Yield 30

Number Of Ingredients 8

1 cup rolled oats
1 cup slivered almonds
1 cup wheat germ
1 cup flaked coconut
1 ½ cups white sugar
½ cup butter
½ cup milk
¼ cup unsweetened cocoa powder

Steps:

  • Line a baking sheet with parchment paper.
  • Mix oats, almonds, wheat germ, and coconut together in a bowl.
  • Combine sugar, butter, milk, and cocoa powder together in a saucepan; bring to a boil. Cook and stir cocoa mixture until smooth, about 5 minutes. Pour cocoa mixture over oat mixture; stir to coat.
  • Drop oat mixture, about 1 tablespoon per cookie, onto the prepared baking sheet. Chill in the refrigerator until set, 20 to 30 minutes.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 16.4 g, Cholesterol 8.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.9 g, Sodium 31.7 mg, Sugar 11.3 g

CHOCOLATE MACAROONS



Chocolate Macaroons image

Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the Jewish holiday.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

4 ounces semisweet chocolate
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
  • Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
  • Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
  • Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
  • Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.

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