Mexican Spiced Macaroons Recipes

MEXICAN SEASONING MIX

Mexican Seasoning Mix image

This season mix adds authentic flavor to Mexican dishes .Use for tacos, ground beef, potatoes or BBQ chicken. You can add it to salad dressing too!

Provided by Artandkitchen

Categories Mexican

Time 10m

Yield 1 small box

Number Of Ingredients 11

Ingredients

1 teaspoon chili powder (add more if you like)
1 teaspoon garlic powder
1 teaspoon onion powder (or 2 teaspoons crushed dried fried onions)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 pinch ground cinnamon
1 pinch ground cloves

Steps:

Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

COCONUT MACAROONS III

Coconut Macaroons III image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories Desserts Cookies Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5

Ingredients

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

MEXICAN CHOCOLATE MACAROONS

Mexican Chocolate Macaroons image

Make and share this Mexican Chocolate Macaroons recipe from Food.com.

Provided by DailyInspiration

Categories Dessert

Time 30m

Yield 3 dozen cookes

Number Of Ingredients 7

Ingredients

1 (8 ounce) package semisweet baking chocolate, divided
1 3/4 cups whole almonds
1/2 cup whole almond
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 egg whites

Steps:

Preheat oven to 400 degrees F. Grease baking sheets; set aside.
Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough.
Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.
Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.
Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.
For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.

Nutrition Facts : Calories 1191.3, Fat 75.8, SaturatedFat 17.4, Sodium 46.6, Carbohydrate 122.7, Fiber 18, Sugar 95.7, Protein 28.4

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