Easy Chocolate Macaroons Recipes

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CHOCOLATE MACARONS (EASY STEP BY STEP)



Chocolate Macarons (Easy Step by Step) image

These chocolate macarons have a perfectly chewy center and a light, crunchy outer shell. You'll love how straightforward the method of making them is!

Provided by Natalya Drozhzhin

Categories     Dessert

Time 43m

Number Of Ingredients 7

1 cup powdered sugar
1/2 cup almond mill flour
2 egg whites (kept in room temperature for 24-48 hours )
3 tbsp cocoa powder
5 tbsp granulated sugar
4 oz semi-sweet chocolate chips
3 tbsp Unsalted Butter

Steps:

  • In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape.
  • Sift powdered sugar, cocoa and almond flour to get rid of any lumps.
  • Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
  • Place plastic bag or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag.
  • Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
  • Bake macarons at 350 °F for 13-15 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
  • Place butter together with chocolate chips in a glass bowl.
  • Microwave chocolate with butter in 30-second increments. Stir to combine it together every 30 seconds to ensure that the mixture is perfectly creamy. Let the mixture cool down to room temperature.
  • Place spoonful of the cream on a flat side of the macaron and cover it with another macaron.

Nutrition Facts : Calories 136 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 28 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

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.

CHOCOLATE MACARON RECIPE



Chocolate Macaron Recipe image

How to make crispy, crunchy, chewy chocolate macarons! Delicate little cookies filled with chocolate ganache. Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.

Provided by Elizabeth Marek

Categories     Dessert

Time 1h8m

Number Of Ingredients 12

50 grams almond flour
114 grams powdered sugar
7 grams cocoa powder
57 grams egg whites (aged overnight in the fridge and brought to room temperature)
1/8 teaspoon cream of tartar
28 grams granulated sugar
1/2 teaspoon vanilla extract
1 pinch salt
2 ounces heavy cream
2.5 ounces chocolate (semisweet, milk or dark)
1/2 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
  • Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
  • Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
  • Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
  • Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
  • Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
  • Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
  • Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
  • Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
  • Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
  • Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
  • Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
  • Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
  • Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.
  • Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.

Nutrition Facts : Calories 81 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 40 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 cookie

OH SOO EASY CHOCOLATE MACAROONS



Oh Soo Easy Chocolate Macaroons image

This has been a favorite ever since I was little. Also it is one treat that all of my children enjoy!

Provided by Ruffle-butt

Categories     Drop Cookies

Time 15m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 7

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

Steps:

  • Combine first five ingredients in pot and bring to a boil.
  • Boil for one minute.
  • Remove from heat.
  • Add oatmeal and coconut, mix well.
  • Drop quickly with tablespoon onto waxed paper and let cool.

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

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 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.

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

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

EASY CHOCOLATE MACAROONS



Easy Chocolate Macaroons image

These traditional coconut cookies get a flavor twist when melted unsweetened chocolate, chopped white chocolate and pecans are added to the batter.

Provided by My Food and Family

Categories     Home

Time 27m

Yield 24 servings, 1 cookie each

Number Of Ingredients 5

2 oz. BAKER'S Unsweetened Chocolate, broken into small pieces
1 can (14 oz.) sweetened condensed milk
2 oz. BAKER'S White Chocolate, chopped
2 cups BAKER'S ANGEL FLAKE Coconut
1 cup chopped pecans

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.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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 MACAROONS



Chocolate Macaroons image

Provided by Dena Kleiman

Categories     easy, dessert

Time 50m

Yield 2 dozen

Number Of Ingredients 5

1 2/3 cups almonds (8 ounces)
3 egg whites
1 cup sugar
3 ounces semisweet chocolate, melted and cooled to room temperature
7 ounces sweetened shredded coconut

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.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 28 milligrams, Sugar 14 grams, TransFat 0 grams

EASY MACAROONS



Easy Macaroons image

These crispy cookies are great for family get-togethers since they yield a large amount. They're always well received.-Judy Farlow, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 10-1/2 dozen.

Number Of Ingredients 4

1 pint lemon or orange sherbet
2 tablespoons almond extract
1 package white cake mix (regular size)
6 cups sweetened shredded coconut

Steps:

  • In a large bowl, beat sherbet and almond extract until sherbet is slightly softened. Gradually add cake mix. Stir in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks.

Nutrition Facts : Calories 88 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

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2021-12-06 1. Preheat oven to 325 degrees F (163C). Line 2 baking sheets with parchment paper. Set them aside. 2. In a large mixing bowl, mix together coconut flakes, condensed milk, vanilla extract, and orange zest. Set it aside. 3. Separate the eggs, and place the egg whites in a medium-sized bowl.
From 2sistersrecipes.com


CHOCOLATE COCONUT MACAROONS RECIPE | THE ANTHONY KITCHEN
2019-08-29 Bake the cookies for 24-26 minutes, or until golden-brown in color. Remove from the oven and allow to cool completely. Have ready a work surface lined with wax paper. Melt the chocolates according to package directions. Dip the bottom of each cookie into the melted chocolate, and allow for the excess to drip away.
From theanthonykitchen.com


EASY COCONUT MACAROONS RECIPE | 6 INGREDIENT RECIPE
2021-07-07 Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a stand mixer (affiliate link), combine egg whites and salt and beat on medium speed until stiff peaks form. Meanwhile in a large bowl combine coconut, vanilla extract, and sweetened condensed milk until thoroughly blended.
From thehappierhomemaker.com


EASY CHOCOLATE CHIP MACAROONS RECIPE - BACK FOR SECONDS
2019-12-05 This Easy Chocolate Chip Macaroons Recipe is a must make for your Christmas cookie trays! They are light and chewy with a delightful chocolate twist! These chocolate chip macaroons are one of my favorite cookies to make at Christmastime, and they are by far the easiest! (If you like lemon desserts, be sure to try these Easy Lemon Macaroons too!!) All you …
From backforseconds.com


EASY ANGEL FOOD CHOCOLATE CHIP MACAROONS RECIPE
Easy Chocolate Chip Macaroons Recipe. To make chocolate macaroons, melt 3 ounces of unsweetened chocolate in a bowl over hot water or in the microwave. Stir the chocolate into the coconut and sweetened condensed milk and add just 1 teaspoon of vanilla. Bake as directed. Dip them in melted white chocolate bark or melts for a two-tone effect. 2 cups dessicated …
From foodnewsnews.com


EASY CHOCOLATE COCONUT MACAROON COOKIES | WILTON
Preheat the oven to 350°F. Prepare a cookie pan with parchment paper. In a large bowl, combine coconut, flour and salt. In a large bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in 1/3 cup sugar until firm peaks form. Fold in vanilla.
From wilton.com


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