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Mexican Chocolate Macaroons


Mexican Chocolate Macaroons

Mexican Chocolate Macaroons

Prep and Bake Time 30 minutes

Yield

Makes 3 dozen cookies

Ingredients

1 package (8 ounces) semisweet baking chocolate, divided
1-3/4 cups plus 1/3 cup whole almonds, divided
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 egg whites

Preparation

  1. Preheat oven to 400°F. Grease cookie sheets; set aside.
  2. 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.
  3. Shape dough into 1-inch balls. (Dough will be sticky.) Place 2 inches apart on prepared baking sheets. Press 1 whole almond in center of each dough ball.
  4. Bake 8 to 10 minutes or just until set. Cool 2 minutes on cookie sheets. Remove to wire racks. Cool completely.
  5. Place remaining 3 squares chocolate in small resealable food storage bag; seal. Microwave on HIGH 1 minute; knead bag. Microwave at additional 30-second intervals until chocolate is melted, kneading after each interval. Cut off small corner of bag. Drizzle chocolate over cookies. Let stand until set.

Tip

For longer storage, allow cookies to stand until chocolate drizzle is set. Store in airtight containers.

Nutritional Information

Serving Size: 1 cookie
Protein 2 g
Fiber 1 g
Carbohydrate 9 g
Total Fat 5 g
Calories 87
Sodium 4 mg

Dietary Exchange

Starch 1/2
Fat 1

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