5 Mouth-watering Macaroon Recipes


Mexican Chocolate Macaroons

Mexican chocolate adds a little spice to the sweet.


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


  1. Preheat oven to 400 degrees and grease cookie sheets.
  2. Put 5 squares of chocolate in food processor coarsely chop.
  3. Add 1 3/4 cups almonds and sugar and process using pulsing action until mixture is finely ground.
  4. Add cinnamon, vanilla and egg whites, and process until mixture forms moist dough.
  5. Shape dough into 1-inch balls and place 2 inches apart on prepared cookie sheets.
  6. Press 1 whole almond in center of each dough ball.
  7. Bake 8 to 10 minutes or until set.
  8. Cool 2 minutes on cookie sheets, and then move to wire racks to cool completely.
  9. Place remaining 3 chocolate squares in small resealable food storage bag, seal it and microwave on high for 1 minute.
  10. Knead bag and microwave in 30 second intervals until chocolate is melted, kneading after each interval.
  11. Cut small corner off bag and drizzle chocolate over cookies.
  12. Let cookies stand until set and then serve.

Yields: 3 dozen cookies