Best Raw Mexican Chocolate Macaroons Recipes

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MEXICAN CHOCOLATE MACAROONS



Mexican Chocolate Macaroons image

Make and share this Mexican Chocolate Macaroons recipe from Food.com.

Provided by DailyInspiration

Categories     Dessert

Time 30m

Yield 3 dozen cookes

Number Of Ingredients 7

1 (8 ounce) package semisweet baking chocolate, divided
1 3/4 cups whole almonds
1/2 cup whole almond
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 egg whites

Steps:

  • Preheat oven to 400 degrees F. Grease baking sheets; set aside.
  • Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough.
  • Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.
  • Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.
  • Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.
  • For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.

Nutrition Facts : Calories 1191.3, Fat 75.8, SaturatedFat 17.4, Sodium 46.6, Carbohydrate 122.7, Fiber 18, Sugar 95.7, Protein 28.4

RAW CHOCOLATE MACAROONS



Raw Chocolate Macaroons image

This is not my recipe but I don't remember where I got it. Delicious, fast, and healthy. Freeze for a rich, fudgy treat or dehydrate for a more traditional cookie texture.

Provided by Yummy Tummy

Categories     Dessert

Time 40m

Yield 24 macaroons, 24 serving(s)

Number Of Ingredients 6

1 1/2 cups unsweetened coconut
3/4 cup cocoa powder (preferably raw cacao powder)
1/2 cup Agave or 1/2 cup raw honey
1 -2 tablespoon coconut oil, warmed slightly (or coconut butter)
1/2 teaspoon vanilla
1/4 teaspoon sea salt

Steps:

  • Mix everything together.
  • OPTION 1 (freezer):.
  • Make tablespoon sized balls or "haystacks" (piles) on a cookie tray.
  • Place in freezer 1/2 hour.
  • OPTION 2 (dehydrator):.
  • Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets.
  • Dehydrate until desired texture.

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