Recipe: Chocolate Macaroons, Do Little Chocolate Macaroons, Chocolate Coconut Macaroons

Darlene,

Here are a few recipes for you. Hope it is what you are looking for.

Chocolate Macaroons

1 1/3 cups blanched almonds (8 ounces)
3 large egg whites
1 cup sugar
3 ounces semisweet chocolate, melted and cooled to room temperature
7 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

Grind the almonds in a food processor, and set aside. In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto the lined cookie sheets, leaving 1/2 inch between macaroons. Bake 20 minutes. Makes 2 dozen cookies.

Do Little Chocolate Macaroons

1/2 c flour
1 pk instant chocolate pudding-mix
2 c flaked coconut
1 c eagle brand sweetened-condensed milk
1/2 ts almond extract

Preheat oven to 325. Combine all ingredients & mix well. Drop by teaspoon onto greased, floured cookie sheet 2 inches apart. Bake for 10-15 minutes
or until cookie is firm. Carefully remove from cookie sheet immediately.
Yields about 30 cookies.

Chocolate Coconut Macaroons

2 cups flaked or shredded coconut
1/3 cup sugar
1 tblsp light corn syrup
2 tblsp flour
3 tblsp unsweetened cocoa powder
1 teasp vanilla extract
2 egg whites
Dash of salt

Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed.

Using a small 1 1/2 inch diameter ice cream scoop or a generous tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully seperate cookies from foil.