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.
CHOCOLATE MACAROONS
Provided by Bev Heinecke
Categories Chocolate Dessert Bake Coconut Bon Appétit California Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
- Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer. Cool cookies on sheets on racks. Store airtight at room temperature up to 2 days.
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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 MACAROONS - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 1Estimated Reading Time 9 minsCuisine American, FrenchTotal Time 3 hrs 10 mins
- 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.
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