Chocolate Macaroons Recipes

CHOCOLATE MACAROONS II

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.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

CHOCOLATE MACAROONS - NO BAKE

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 MACAROONS

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.

CHOCOLATE MACAROONS

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.

CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
• Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
• Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
• Bake for about 25 minutes. Do not to overbake them!

OATMEAL CHOCOLATE COCONUT MACAROONS

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.

CHOCOLATE-DIPPED MACAROONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.

CHOCOLATE MACARONS RECIPE BY TASTY

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!

CHOCOLATE ALMOND MACAROONS

Steps:

• Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
• Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
• Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE MACARONS

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

CHOCOLATE MACAROONS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Pulse almonds with cocoa and 1/2 cup confectioners sugar in a food processor until very fine and powdery.
• Beat egg whites with a pinch of salt in a large bowl with an electric mixer at medium-high speed until they hold soft peaks, then add remaining 2 tablespoons confectioners sugar, a little at a time, beating until whites just hold stiff peaks.
• Fold one third of almond mixture into whites with a rubber spatula, then fold in remaining almond mixture gently but thoroughly.
• Transfer batter to pastry bag and pipe 24 (1 1/2-inch-wide) rounds (1/3 inch thick) about 1 inch apart onto baking sheet. Tap down any peaks with a finger dipped in cold water. Bake until macaroons are puffed and edges are slightly darker, 15 to 18 minutes. Cool on baking sheet on a rack 20 minutes.
• While macaroons bake, heat chocolate and half-and-half in a 1-quart heavy saucepan over low heat, stirring constantly, until mixture is smooth and chocolate is completely melted. Cool to room temperature.
• When macaroons are cool, spoon chocolate filling into a small resealable plastic bag and seal bag, forcing out excess air. Make a tiny snip off 1 bottom corner of bag with scissors to form a 1/8-inch hole.
• Pipe a small mound (1 teaspoon) of chocolate filling onto flat sides of 12 macaroons, then top with remaining 12 macaroons to form sandwich cookies, pressing flat sides together gently. (You may have some filling left over.)

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
• Grind the almonds in a food processor, and set aside. In a large bowl beat egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto cookie sheets, leaving 1/2 inch between macaroons. Bake 20 minutes, or until light golden brown.

CHOCOLATE MACADAMIA MACAROONS

Steps:

• Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

EASY CHOCOLATE MACAROONS

Steps:

• Heat oven to 350°F.
• Microwave unsweetened chocolate and milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining ingredients.
• Drop heaping teaspoons of chocolate mixture, 2 inches apart, onto baking sheets sprayed with cooking spray.
• Bake 10 to 12 min. or until tops are set. Immediately transfer cookies from baking sheets to wire racks; cool completely.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
• Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
• Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer. Cool cookies on sheets on racks. Store airtight at room temperature up to 2 days.