OATMEAL CHOCOLATE COCONUT MACAROONS
No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!
Provided by Mama Corsilli
Categories Desserts Cookies Macaroon Recipes
Time 20m
Yield 15
Number Of Ingredients 6
Steps:
- Mix oats, coconut, and cocoa powder together in a bowl.
- Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
- Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.7 g, Cholesterol 16.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 61.9 mg, Sugar 29 g
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-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 DIPPED COCONUT MACAROONS
Steps:
- Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)
Make and share this No Bake Chocolate Macaroons( A.k.a. Chocolate Frogs!!) recipe from Food.com.
Provided by Rhonda J
Categories Drop Cookies
Time 15m
Yield 20-36 macaroons
Number Of Ingredients 7
Steps:
- Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
- Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
- Chill until set & enjoy!
CHOCOLATE-COCONUT MACAROONS
Steps:
- Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.
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.
CHOCOLATE-DIPPED MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.
Nutrition Facts :
CHOCOLATE KISSED COCONUT MACAROONS
Coconut and chocolate were made to be together! These are easy cookies that you can make with any variety of candy kisses.
Provided by Lisa Foote
Categories Other Snacks
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350F. Line baking sheets with parchment paper or grease well.
- 2. In a large bowl, mix together coconut, flour and salt.
- 3. Add vanilla and sweetened condensed milk. Batter will be stiff.
- 4. Drop onto cookie sheets by a tablespoon or 2 oz cookie scoop. Make sure they are rounded mounds of dough. You should have 24 cookies.
- 5. Bake 16 to 20 minutes until golden. Ovens may vary so keep an eye on them, they should be a rich golden brown when they are done.
- 6. Remove from the oven and gently press a candy kiss into the center of each cookie. Move to wire rack to cool.
CHOCOLATE MACAROONS
Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the Jewish holiday.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
- Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
- Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
- Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
- Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.
COCONUT-CHOCOLATE MACAROONS
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.
Nutrition Facts : Calories 97 g, Cholesterol 14 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
CHOCOLATE CHUNK MACAROONS
Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as leavened bread, wheat, oats, barley, spelt, and rye.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
- Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
- Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.
PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS
A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.
Provided by totalia
Categories Dessert
Time 50m
Yield 18 macaroons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
- In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
- With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
- Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
- Dip bottoms of macaroons in chocolate.
CHOCOLATE MACAROONS
I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. Here is the last Macaroon recipe. Here is a few other interesting things they had in the artical. A taste of history: The seder plate...Every food represents portions of the Passover story. Zeroah, a roasted shank bone, symbolizes the lamb sacrificed on Passover eve. A roasted egg, betzah, signifies eternal life. Haroset, a mix of apples and wine, is inspired by the mortar used to build Pharaoh's cities. Horseradish is a reminder of life in slavery. Karpas, a vegetable dipped in salt water, commemorates spring. Calling all kids...The afikomen, or ceremonial matzo, is hidden at the beginning of dinner by the seder leader. A prize (usually candy or money) goes to the child who finds it. The matzo is then shared by everyone at the table.
Provided by Charlotte J
Categories Drop Cookies
Time 20m
Yield 15 Macaroons
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
- In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
- On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.
CHOCOLATE-ALMOND MACAROONS
Ground almonds and chocolate put a new spin on an old favorite.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Finely grind the almonds, sugar, cinnamon and salt in a food processor.
- Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
- Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
- Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g
CHOCOLATE MACADAMIA MACAROONS
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE COCONUT MACAROONS DRIZZLED IN CHOCOLATE
This is a match made in heaven. Fresh orange zest in coconut macaroons with chocolate! I made these with citrus thinking of spring and it was for my Passover dinner since there is no leavening in them. It was a big hit! Store in an airtight container at room temperature for 2 to 3 days.
Provided by Nicole G
Categories Desserts Cookies Macaroon Recipes
Time 1h2m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.
- Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.
- Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.
- Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 22.9 g, Cholesterol 5.6 mg, Fat 9 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 80.7 mg, Sugar 19.7 g
CHOCOLATE-DIPPED ALMOND MACAROONS
My mother taught my daughter how to make these chocolaty macaroons. When my daughter was 10 years old, she entered a batch in the county fair and won a ribbon. -Traci Booe, Veedersburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 12
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper., Preheat oven to 350°. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto prepared baking sheets. Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before removing to wire racks. , For buttercream, combine sugar and water in a small heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. Whisk a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Cook 2 minutes or until mixture is thickened and reaches 160°, stirring constantly. Remove from heat. Cool to room temperature. , In a small bowl, beat butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in cocoa until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Spread buttercream over bottom of each cooled cookie. Refrigerate until firm, about 15 minutes. Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 80 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 6mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MACAROONS
You don't have to serve these amaretti scuri with the budino di cioccolato but I had to do something with the egg whites left over from the pudding and this is it. I love these macaroons so much that I gladly make them without that excuse, though. They are heady with chocolate and gorgeously chewy and, all in all, dangerously addictive. Luckily (or not, depending on your point of view here) they are quick and easy to make.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 26m
Yield about 25
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
- Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
- Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
- Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.
Nutrition Facts : Calories 54 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 7 grams
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