Chocolatenobakemacaroons Recipes

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 (NO BAKE COOKIES WITHOUT PEANUT BUTTER)

Steps:

• In a large bowl, combine rolled oats, coconut & cocoa powder. Set aside.
• In a saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat. Let boil for 2 minutes (no longer). Remove from heat and stir in vanilla.
• Pour oat mixture into the hot margarine mixture and stir until well mixed. Drop by spoonfuls onto a pan and let cool completely.

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

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

Steps:

• Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment
• In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix.
• In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.

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.

NOM NOM MACAROONS (NO-BAKE)

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.