Best Chewy Chocolate Macaroons Recipes

CHEWY CHOCOLATE-COCONUT MACAROONS

CHEWY CHOCOLATE-COCONUT MACAROONS image

Yield 3 dozen cookies

Number Of Ingredients 7

Ingredients

2 ounces unsweetened chocolate, chopped
1/2 cup sifted cake flour
2 Tablespoons unsweetened cocoa
1/8 teaspoon salt
2 1/2 cups lightly packed flaked sweetened coconut
1 teaspoon vanilla extract
One 14 ounce can sweetened condensed milk

Steps:

1. Preheat oven to 250 degrees. 2. Line a large baking sheet with parchment paper, and secure with masking tape. 3. Place unsweetened chocolate in a small microwave-safe bowl. Microwave at HIGH for 1 minute or until almost melted. Remove from microwave; stir until chocolate is completely melted. 4. Spoon flour into a dry measuring cup; level with a knife. Combine cake flour, unsweetened cocoa, and salt in a large bowl. Add coconut, and toss well. Stir in melted chocolate, vanilla extract, and sweetened condensed milk (the mixture will be stiff). Drop by level tablespoons 2 inches apart onto prepared baking sheet. Bake at 250 deg for 45 minutes or until edges of cookies are soft, rotating baking sheet once during baking time. Remove from oven, and cool 10 minutes on a pan on a wire rack. Remove the cookies from the parchment paper, and cool completely on rack. Store in an airtight container.

CHEWY CHOCOLATE MACAROONS

Chewy Chocolate Macaroons image

Moyn at Gail's says of these sweets: "These are scrumptious! Don't be fooled that the recipe and cleanup are so easy."

Provided by Julesong

Categories Drop Cookies

Time 20m

Yield 8 dozen, 96 serving(s)

Number Of Ingredients 4

Ingredients

1 (14 ounce) package angel flake coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
4 baker's unsweetened chocolate squares, melted (4 ounces)

Steps:

Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Drop from teaspoon, 1 inch apart, onto well-greased baking sheets.
Bake at 350 degrees F, for 10 to 12 minutes.
Remove immediately from baking sheets.
Makes 8 dozen.
Note: the vanilla can be substituted with almond extract.
Source: Moyn, at Gail's Recipe Swap.

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