CRISPY CHOCOLATE DIPPERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 15 to 20 pieces
Number Of Ingredients 5
Steps:
- Melt the chocolate wafers with the chocolate hazelnut-spread in a microwave or double boiler and stir together. Add the nuts and stir.
- Break the breadsticks in half and dip the halves in the chocolate-nut mixture. Dip the other dippers--pretzels, saltines and crackers--to coat. Lay on waxed paper and sprinkle with chopped almonds, chocolate chips, crushed mints and/or sprinkles. Allow to set before serving.
ROCHESTER DELI'S CHOCOLATE-DIPPED ALMOND MACAROONS
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a stand mixer with a paddle attachment, mix almond paste and sugar on medium speed until crumbly, about 2 minutes. Add egg whites and mix about 1 minute. Add almonds and mix about 1 minute. Using a 1-ounce scoop (about a heaping tablespoon), drop dough onto lined baking sheets. Space cookies about 2 inches apart. Using a lightly moistened finger, gently press each cookie until flattened. Batter will be sticky. Bake in preheated oven 15 minutes, or until just lightly browned. Remove from oven and cool completely on the baking sheets. When cool, dip half of each macaroon into the melted chocolate, then return it to the parchment paper. Let sit until chocolate is completely hardened. Notes: You may not need the entire 1 # of chocolate for dipping; however, it will be easier to dip if you have a larger amount. This cookie stores well in a sealed container for one week. May be frozen for up to one month.
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
CHOCOLATE ALMOND MACAROONS
If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 32m
Yield 40 cookies (approx)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- Butter generously a large cookie sheet.
- Beat egg whites and salt until stiff, but not dry.
- Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
- Fold in almonds, vanilla and melted chocolate.
- Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
- Bake for 12-15 minutes.
- Careful not to overbake, as the cookies will lose their texture.
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