Chocolate-Almond Macaroons Recipe - Allrecipes.com
Chocolate-Almond Macaroons Recipe

Chocolate-Almond Macaroons

Recipe by  

"Ground almonds and chocolate put a new spin on an old favorite."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  3. Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  4. Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  5. Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2003

This was the best almond macaroon recipe I found! I made them as part of my French display on Bordeaux at Foreign Language Day, and by the end, there was only one left. It was hard keeping my family away from them- they loved the almond taste. I left out the chocolate (because it didn't seem very French), which was fine. Make sure you use wax paper or similar or else the bottoms get a bit too dark. This was a wonderful recipe, I highly recommend it. Bon app!

 
Most Helpful Critical Review
Nov 29, 2005

My cookies turned out very flat. They have a chewy texture but the chocolate was a little over-powering. I think I was looking for more of the almond flavor than the chocolate. I will try this recipe without choco-chips next time.

 

8 Ratings

Feb 24, 2009

WOW, I AM SO GLAD I TRIED THIS RECIPE EVEN THOUGH THE RATING WAS A FOUR. IT WAS A HUUUGE HIT WITH THE WHOLE FAMILY! I DID NOT HAVE WHOLE ALMONDS, SO ESTIMATED AND USED 1 3/4 CUPS OF GROUND ALMONDS INSTEAD. STILL MIXED THE WHOLE THING IN A FOOD PROCESSOR. USED CHOCOLATE CHIPS INSTEAD OF CHOPPED CHOCOLATE. THE BATTER CAME OUT REALLY PASTY AND STICKY, WHICH WAS VERY SIMILAR TO MY DAD'S ALMOND COOKIE RECIPE. SO I WORKED WITH IT AS IS. USED A MINI ICE CREAM SCOOP AND PLACED ON A PARCHMINT PAPER LINED COOKIE SHEET. DID NOT PRESS THEM DOWN, THEY FLATTENED PERFECTLY IN THE OVEN. THESE WERE SOOOOOOOOOOO GOOOOOOOOOOOD!!!!!!! ONE OF THE FEW RECIPES THAT I WILL HAVE TO REPEAT MANY TIMES!

 
Jan 14, 2003

I was on a wheat-free diet for a while and really missed cookies--wish I'd had these gems! They are scrumptious and, with a food processor, a snap to make. Gave a batch as a gift to a friend who's off wheat and she just adored them.

 
Nov 30, 2010

Perfect chewy lttle cookie, left out chocolate. Used 2 cups almond meal so didn't have to grind them.simply stired everything in bowl then used mini ice cream scoop to scoop and shape. Very easy, thanks for recipe!

 
Jan 15, 2006

These aren't really macaroons per se. That's not to say they're not delicious! I bought a large chunk of dark chocolate and shaved that so that it melted more in the oven. I didn't have any paper to put on the pan so I just greased it heavily and made the cookies very small. Then, I put chocolate frosting between them (which melted when they were warm--it was amazing). Very good and quick recipe!

 
May 13, 2010

Delicious and easy to make! I took them to a potluck and several people wanted the recipe!

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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