CHOCOLATE MACROONS RECIPE RECIPES

CHOCOLATE MACAROONS RECIPE - FOOD.COM

Chocolate Macaroons Recipe - Food.com image

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.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 15 Macaroons

Number Of Ingredients 7

Ingredients

cooking spray
1 (7 ounce) bag sweetened flaked coconut
3 tablespoons sugar
2 large egg whites, at room temperature
2 (1 ounce) semi-sweet chocolate baking squares, melted
1 teaspoon vanilla extract
1 pinch salt

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.

Nutrition Facts : Calories 97.3, FatContent 5.8, SaturatedFatContent 4.8, CholesterolContent 0, SodiumContent 52.8, CarbohydrateContent 11.3, FiberContent 0.8, SugarContent 10.4, ProteinContent 1

CHOCOLATE MACAROONS II RECIPE | ALLRECIPES

Chocolate Macaroons II Recipe | Allrecipes image

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

Provided by Linda Eurich

Categories Desserts Cookies Refrigerator Cookie Recipes

Yield 4 dozen

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
? cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
? cup butter
1?½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

Steps:

To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Nutrition Facts : Calories 142.9 calories, CarbohydrateContent 19.7 g, CholesterolContent 18.6 mg, FatContent 6.7 g, FiberContent 0.9 g, ProteinContent 2.1 g, SaturatedFatContent 3.5 g, SodiumContent 67.7 mg, SugarContent 12.5 g

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