Best Raw Mexican Chocolate Macaroons Recipes

RAW CHOCOLATE MACAROONS

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.

COCONUT AND MARZIPAN MACAROONS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
• Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
• Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
• Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
• Place 3/4 of the chocolate in the 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 remaining chocolate until melted.
• Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

MEXICAN CHOCOLATE MACAROONS

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.

RAW MEXICAN CHOCOLATE MACAROONS

Steps:

• 1. Add all ingredients into blender. Scrape and blend until thoroughly mixed. 2. Roll the mix into small balls you could eat in 4 bites. Place in a nonstick dish or wax paper in the fridge. 3. After about 10 minutes, the macaroons should be set. 4. Serve, on a pretty white plate, sprinkled with cocoa, cayenne and cinnamon