Chocolate Drops Aka Macaroons Recipes

CHOCOLATE MACARON RECIPE

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.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

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 MACAROONS I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• Melt chocolate over low heat and let cool.
• In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes. Cookies should be soft in the center.

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-TOPPED MACAROON CRISPS

Steps:

• In a food processor, finely chop coconut; set aside. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vanilla and coconut. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets., Bake at 325° for 18-19 minutes or until golden brown. Immediately remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and oil; stir until smooth. Drizzle over cookies.

CHOCOLATE-DIPPED ALMOND MACAROONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper., Preheat oven to 350°. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto prepared baking sheets. Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before removing to wire racks. , For buttercream, combine sugar and water in a small heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. Whisk a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Cook 2 minutes or until mixture is thickened and reaches 160°, stirring constantly. Remove from heat. Cool to room temperature. , In a small bowl, beat butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in cocoa until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Spread buttercream over bottom of each cooled cookie. Refrigerate until firm, about 15 minutes. Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.

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 (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.

CHOCOLATE DROPS (AKA MACAROONS)

Steps:

• In a microwave safe bowl mix, sugar, cocoa, milk and margarine. Microwave (or cook in sauce pan) until boiling.
• Add oats, coconut, chocolate chips and vanilla.
• Drop tbsp sized cookies on a waxed paper covered cookie sheet. Chill in fridge until firm.

CHOCOLATE SURPRISE DROPS

Steps:

• Go wild use your imagination!
• Mix whatever you have into melted chocolate.
• Drop by spoonfulls on waxed paper.
• Let harden.
• Eat!