*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I can see how these will be absolutely fantastic when I chill them however ERMA these were so unbelievable just cooled!!!! I'm not a big macaroon person but these little guys tasted like coconut haystack candies. Wonderful and thanks for a yummy cookie!
I made these for Easter. I put them in 12 sprayed muffin cups to create a basket shape by pressing out the middle with a teaspoon. Just before they were done I took them out of the oven pressed in the middle again and put them back in for a few minutes. I cooled them in the freezer before I took them out of the pan. Each basket held 2 chocolate foil-wrapped eggs. For decoration I put a few marshmallow 'chickens' on the plate. They look pretty good and I'm wondering how to use this trick for something other than Easter. The taste was 5 star and I'll make these as little cookies any time.
These are the greatest macaroons --nice & chewy. I cooked them for just 10 minutes (v. 12) to keep them soft. My family raved; everyone asked for recipe. Keeping them in refrigerator prior to serving makes them even better.
I loved these! I didn't have any walnuts and don't really like them so I left them out. I threw the baking sheets in the freezer after they came out the oven and it helped the macaroons to keep their shape.
These are fantastic! So simple but the result is delicious. As for the people complaining of a runny batter I'm guessing the egg whites weren't whipped enough. After adding the sugar they should get glossy and white but you still have to whip them more. When you pull your beater up and you see the whites standing up on their own they're done.
Next time I'll use unsweetened coconut 1 1/4 cups of choc chips (maybe even dark choc) and about 1/3 cup of sugar. I used a teaspoon to scoop and another teaspoon to drop onto pan so no mess. To get your egg whites to peak use a cold and super clean metal mixing bowl. I put my bowl and beaters in the fridge to chill before using. The bowl cannot have any oil reside on it otherwise it will affect the egg whites.
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