My Favorite Chocolate Macaroons Recipes
CHOCOLATE MACAROONS - NO BAKE
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
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.
OH SOO EASY CHOCOLATE MACAROONS
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
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.
WHITE CHOCOLATE MAPLE PECAN MACAROONS
I love macaroons and wanted to add a different twist to them with white chocolate and pecans, some of my favorite ingredients. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Beat in flavoring. Continue beating until stiff glossy peaks form. Fold in coconut, 1 cup baking chips and pecans., Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 18-20 minutes or until firm to the touch. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip bottoms of macaroons into melted baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.,
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MACAROONS I
Chewy coconut with the sweetness of chocolate! These macaroons are best served cold or partially frozen.
Provided by Erma Bridgeman
Categories Desserts Cookies Macaroon Recipes
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 11.2 g, Fat 4.5 g, Fiber 1 g, Protein 1 g, SaturatedFat 2.6 g, Sodium 22.9 mg, Sugar 9.8 g
KOKOSMAKRONEN: THE BEST GERMAN RECIPE COCONUT MACAROONS
Kokosmakronen are some of my favorite German Christmas cookies that I ate all the time growing up in Germany! These are the best Coconut Macaroons (I learned after 4 trials)! They're soft on the inside and have a little crunch on the outside AND they're easy to make!
Provided by dirndlkitchen
Categories Baking Coffee Dessert Kaffee
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 180° C or 355° Fahrenheit.
- Distribute 30 Oblaten (paper wafers) on a baking sheet covered with parchment paper or a silicone baking mat.
- Beat the egg whites with the vanilla extract and ¼ of the sugar until peaks form.
- Combine the shredded coconut and remaining sugar in a bowl, then gently, using a rubber spatula, fold in with the beaten egg whites until just combined (no more chunks).
- Using a small cookie scoop or 2 small spoons, distribute the cookie mixture onto the 30 Oblaten.
- Bake on the middle rack for about 18 to 20 minutes. The cookies should just start to turn a golden color. Allow to cool, then immediately store in an airtight container.
Nutrition Facts : Calories 72 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 5 g, Sodium 6 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
More about "my favorite chocolate macaroons recipes"
CHOCOLATE-AND-ALMOND MACAROONS RECIPE | MYRECIPES
From myrecipes.com
5/5 (19)Total Time 49 minsServings 24
- Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
- Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
ELSA'S CHOCOLATE-DIPPED MACAROONS RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Total Time 2 hrs 30 minsServings 20Calories 148 per serving
- Preheat oven to 325° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
- Put 7 oz. (2 2/3 cups) flaked coconut and the powdered sugar in a food processor and whirl 30 seconds. Add all remaining ingredients except chocolate. Whirl until coconut is well chopped, scraping down inside of processor once.
- Pour remaining 5 oz. (1 3/4 cups) flaked coconut into a medium bowl. Drop a generous tablespoonful of dough into bowl and gently toss to coat with coconut. Roll into a ball between your palms, then roll in coconut again and set on baking sheet. Repeat with remaining dough and flaked coconut, setting cookies about 1/2 in. apart (they don't spread much).
- Bake until golden around the top and edges, switching position of pans halfway through, 25 to 30 minutes total. Slide parchment with cookies onto a cooling rack to cool completely.
CHOCOLATE MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (46)Total Time 1 hr 46 minsCategory DessertCalories 115 per serving
- Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
- Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
- In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
- Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
CHOCOLATE COCONUT MACAROONS (ONLY 6 INGREDIENTS) - NAMELY ...
From namelymarly.com
5/5 (3)Total Time 15 minsCategory SnackCalories 197 per serving
- Mix together chocolate chips and 1 tablespoon of coconut oil in a microwave-safe dish and heat for 30 seconds, set aside for a minute, and then stir until creamy. If the chocolate is not entirely melted, heat for 20 seconds more.
- Dip the macaroons in the chocolate and set them on a baking sheet lined with waxed paper. You can drizzle chocolate over the tops of the macaroons as well. Place the macaroons in the fridge until the chocolate is set, at least 30 minutes.
DARK CHOCOLATE DIPPED MACAROONS - EASY COCONUT MACAROON ...
From mountainberryeats.com
4.5/5 (2)Total Time 35 minsCategory DessertCalories 160 per serving
- In a very large bowl, Combine the two different kinds of coconut and stir to combine and break up any clumps.
- Pour the liquid egg white mixture over the coconut and stir well until thoroughly combined and moistened.
CHOCOLATE COVERED RASPBERRY COCONUT MACAROONS
From oldhousetonewhome.net
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 40 mins
- In the bowl of a food processor, add the coconut and run processor for 1 minute. Add the sugar, and process for another minute. Add the vanilla, salt, and egg whites and process for 1 minute.
- Add raspberries and pulse 15 times or until raspberries are broken down into very small chunks.
COCONUT PECAN MACAROONS RECIPE WITH CHOCOLATE DRIZZLE
From greatgrubdelicioustreats.com
4.6/5 (5)Total Time 24 minsCategory Dessert
CHOCOLATE DIPPED MACAROONS • LOVE FROM THE OVEN
From lovefromtheoven.com
5/5 (2)Total Time 40 minsCategory DessertCalories 210 per serving
- In a medium size bowl, combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine then set aside.
CHOCOLATE COCONUT MACAROONS (GF, DF, PALEO) - LIVING ...
From livinghealthywithchocolate.com
5/5 (40)Calories 171 per servingCategory Dessert
- Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it's formed so the chips don't melt.
- Using a 1 1/2 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
- Baking is optional - If you're baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you're not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.
- If dipping the macaroons in chocolate, melt chocolate using a double boiler or microwave. Dip the bottoms in the melted chocolate and return to the lined baking sheets, then drizzle some more on top. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
CHOCOLATE MACAROONS {A DELICIOUS COMBINATION OF CHOCOLATE ...
From bakeitwithlove.com
5/5 (1)Total Time 3 hrs 10 minsCuisine American, FrenchCalories 196 per serving
- Preheat your oven to 200 degrees F (93 degrees C) and line a baking sheet with parchment paper.
- In the bowl of your stand mixer, or in a large bowl if you are using hand mixers, add the egg whites. Beat at medium speed until you have frothy, medium peaks.
- Add the granulated sugar and continue beating at medium speed. Increase the speed to medium-high until stiff peaks form.
DOUBLE CHOCOLATE COCONUT MACAROONS RECIPE - REFRESH MY HEALTH
From refreshmyhealth.com
5/5 (2)Estimated Reading Time 5 minsCategory Breakfast, DessertTotal Time 50 mins
- Preheat the oven at 180 Celsius. In a medium bowl, mix all the dry ingredients: almond flour, coconut flour, coconut chips, cacao powder, cinnamon, vanilla, black pepper and salt.
- Before starting to assemble the macaroons, make sure that the chocolate sauce (paste) has cooled down but it's not solid. The macaroons need to be at room temperature as well.
CHOCOLATE DIPPED COCONUT MACAROONS - LIFE CURRENTS
From lifecurrentsblog.com
5/5 (1)Category Dessert
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat and set aside.
- In a heavy saucepan, combine all of the ingredients and mix thoroughly. Place over medium heat and cook, stirring constantly while scraping the bottom of the pan to prevent scorching, until the mixture is fairly dry and stiff, about 10 minutes. Remove from the heat.
- Using 2 tablespoon ice-cream scoop, scoop up level portions of the mixture and place them about 1 inch apart on the lined baking sheets.
- Bake in the 350 degree oven until the macaroons are golden brown, about 20 minutes, rotating trays halfway through baking.
COCONUT AND CHOCOLATE MACAROONS (GRAIN-FREE)
From intoxicatedonlife.com
- In a large bowl, combine the coconut flakes with the warm water and melted oil. Stir well, completely saturating the coconut flakes.
- In a small bowl combine the eggs with the stevia and mix thoroughly. Pour the egg mixture into coconut flake mixture and stir well.
- If you want to make chocolate cookies, split the dough into two even parts and add the cacao to one of them. Mix well. You may want to add more stevia as cacao is bitter.
EASY CREAMY COCONUT MACAROONS - MY COOKIE JOURNEY
From mycookiejourney.com
5/5 (1)Total Time 37 minsCategory Cookies, Holiday, No-EggsCalories 188 per serving
CHOCOLATE MACAROONS RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
5/5 (1)Category DessertsServings 18Total Time 45 mins
EASY CHOCOLATE CHIP MACAROONS RECIPE - BACK FOR SECONDS
From backforseconds.com
Estimated Reading Time 2 mins
CHOCOLATE CHIP COCONUT MACAROONS - THE TOASTY KITCHEN
From thetoastykitchen.com
Category DessertCalories 100 per servingTotal Time 40 mins
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