Almond Date Macaroons Recipes

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ALMOND MACAROONS



Almond Macaroons image

These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 6

1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup sliced almonds, chopped
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk chocolate chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

Nutrition Facts :

ALMOND DATE MACAROONS



Almond Date Macaroons image

These easy coconut, date, and banana macaroons are a moist and delicious cookie. They would also be perfect for Ramadan, the month-long celebration during which Muslims fast during the day. The fasting traditionally is broken by eating a date at sunset.

Provided by Chef mariajane

Categories     Dessert

Time 10m

Yield 12-15 cookies

Number Of Ingredients 5

1 banana
1/2 cup baking dates (or very moist dried dates, pits removed)
1 (200 g) package sweetened flaked coconut
1 teaspoon almond extract
12 -15 whole american almonds or 12 -15 marcona almonds

Steps:

  • Heat oven to 375°F Coat a baking sheet with cooking spray or line it with parchment paper.
  • In a medium bowl, use a fork to mash together banana and dates. Add coconut flakes and almond extract, then mix well.
  • Divide dough into 12-15 pieces and roll each piece into a ball.
  • Arrange balls on a prepared baking sheet, then press 1 almond into top of each cookie.
  • Bake 10-15 minutes or until golden brown on the bottom but still soft. Let cool before serving.

Nutrition Facts : Calories 122.6, Fat 6.7, SaturatedFat 5.3, Sodium 48.8, Carbohydrate 16.1, Fiber 1.8, Sugar 13.2, Protein 1.1

EASY ALMOND MACAROONS



Easy almond macaroons image

Almond macaroons are a delicious, easy-to-make cookie that everyone will love! My recipe is foolproof & only takes a few minutes to prepare!

Provided by petro

Categories     Dessert

Time 35m

Number Of Ingredients 7

egg whites from 3 medium eggs
1 2/3 cups almonds (raw )
handful walnuts (raw and optional)
1 2/3 cups icing sugar
1 tbsp vanilla extract
1/2 teaspoon almond extract (or rum extract)
icing sugar for powdering (optional)

Steps:

  • Preheat oven at 300 F
  • Ground almonds and walnuts until fine
  • With a hand mixer, beat egg whites until stiff peaks form.
  • Slowly add icing sugar, almond and walnuts, one tablespoon at a time and mix with a spatula until smooth.
  • Add vanilla and rum or almond extract.
  • Drop batter with a tablespoon onto a baking sheet lined with parchment paper, leaving about 2 inches in between cookies. Alternatively you can use a pastry bag fitted with a 1/2" plain tip.
  • Dust with some icing sugar (optional)
  • Bake for about 15-20 minutes or until cookies are golden brown.

Nutrition Facts : ServingSize 1 cookie, Calories 110 kcal, Carbohydrate 13 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g

HONEY ALMOND DATE BALLS



Honey Almond Date Balls image

Provided by Dave Lieberman

Categories     dessert

Time 25m

Yield 25 to 30 balls

Number Of Ingredients 4

1/2 pound raw almonds
2 pints pitted dates, preferably Medjool
1/4 cup honey
Vegetable oil, for forming balls

Steps:

  • Preheat oven to 350 degrees F.
  • Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
  • Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
  • Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

Nutrition Facts : Calories 139, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 3 grams, Sugar 17 grams

ALMOND MACAROONS



Almond Macaroons image

Categories     Cookies     Dessert     Bake     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 30 cookies

Number Of Ingredients 7

1 cup whole almonds with skins
2/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 large egg white
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

  • Preheat oven to 300°F.
  • Finely grind 3/4 cup almonds with sugar, flour, and salt in a food processor, then add egg white and extracts and pulse until evenly moistened.
  • Form rounded teaspoons of dough into 1-inch balls with lightly floured hands and arrange 1 1/2 inches apart on a greased large baking sheet. Press a whole almond in center of each ball to flatten cookie slightly (to about 1/2 inch thick).
  • Bake in middle of oven until edges are firm to the touch, 18 to 20 minutes, then transfer to a rack to cool.

ALMOND-CHOCOLATE MACAROONS



Almond-Chocolate Macaroons image

Provided by Marilyn Hill

Categories     Cookies     Food Processor     Chocolate     Dessert     Bake     Passover     Kid-Friendly     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 25

Number Of Ingredients 8

2 cups (about 9 1/2 ounces) whole almonds, toasted
1 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
2 large egg white
1/4 teaspoon almond extract
3/4 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate

Steps:

  • Position rack in center of oven and preheat to 350°F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour. Finely grind almonds, sugar, cinnamon and salt in processor. Add egg, egg white and almond extract and process until mixture holds together. Transfer to bowl. Stir in chocolate.
  • Using moistened hands, roll mixture into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons until tops puff and centers are still soft, about 12 minutes. Transfer to rack and cool completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)

CHEWY ALMOND MACAROON BISCUITS



Chewy almond macaroon biscuits image

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

Provided by Victoria Prever

Categories     Dessert, Snack

Time 40m

Yield Makes 20-25

Number Of Ingredients 6

225g ground almonds
120g caster sugar
2 egg whites
20 blanched almonds (optional)
1 tbsp ground cinnamon
4 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
  • In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
  • Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
  • Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
  • To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

ALMOND MACAROONS



Almond Macaroons image

Provided by Zell Schulman

Categories     Cookies     Nut     Dessert     Bake     Passover     Low Sodium     Almond     Kosher

Yield Makes about 3 dozen

Number Of Ingredients 5

3 large egg whites
Zest of 1 large lemon
1 cup sugar
1 1/2 cups blanched finely ground almonds
Cooking spray, butter, or margarine for greasing pans

Steps:

  • Preheat the oven to 275°F. In an electric mixer, beat the egg whites until they form soft peaks. Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry. Fold in the ground almonds.
  • Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon. Place the cookies 1 to 1 1/2 inches apart. Repeat with the rest of the dough.
  • Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack. When cool, store in an air-tight container.

ALMOND JOY MACAROONS



Almond Joy Macaroons image

I got this from the Cuisine at Home Holiday Cookbook. These are delicious! A moist coconut dough is wrapped around an almond hershey kiss. The cookie is chewy on the outside with a chocolate almond surprise inside. It's almost a cross between a cookie and a candy. Mmmmmm.

Provided by MamaJ

Categories     Dessert

Time 1h

Yield 32 cookies

Number Of Ingredients 10

1 (14 ounce) bag sweetened flaked coconut
1/4 cup flour
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup cream of coconut
3 egg whites
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 pinch salt
32 hershey's chocolate kisses with almonds, unwrapped

Steps:

  • Preheat oven to 350 degrees.
  • Line two baking sheets with parchment paper.
  • Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
  • Add remaining ingredients, EXCEPT kisses.
  • Mix gently with your hands until combined.
  • Chill dough at least 1 hour (but no more than 24).
  • Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
  • Place 1 inch apart on lined baking sheet.
  • Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
  • Cool on pan for 5 minutes and transfer to cooling rack.
  • These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.

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