Chocolate drops, also known as macaroons, have a unique and delightful flavor that makes them a favorite treat for many. These bite-sized coconut cookies are characterized by their chewy texture and rich chocolate flavor, making them a perfect indulgence for any occasion. Whether you're a seasoned baker or just starting out, finding the perfect recipe to make these delectable treats can be a daunting task. In this article, we'll explore some of the best recipes for chocolate drops, providing you with step-by-step instructions and tips to ensure you create the most delicious macaroons every time. Get ready to embark on a culinary journey as we uncover the secrets to making these irresistible treats.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE MACAROONS
Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the Jewish holiday.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
- Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
- Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
- Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
- Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.
EASY CHOCOLATE MACAROONS
These traditional coconut cookies get a flavor twist when melted unsweetened chocolate, chopped white chocolate and pecans are added to the batter.
Provided by My Food and Family
Categories Home
Time 27m
Yield 24 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Microwave unsweetened chocolate and milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining ingredients.
- Drop heaping teaspoons of chocolate mixture, 2 inches apart, onto baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until tops are set. Immediately transfer cookies from baking sheets to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOCOLATE MACARONS RECIPE BY TASTY
Here's what you need: egg whites, granulated sugar, powdered sugar, almond flour, cocoa powder
Provided by Ellen Zeng
Yield 12 servings
Number Of Ingredients 5
Steps:
- Sift the dry ingredients together in a medium bowl.
- In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
- Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
- Tap the tray a couple times on a hard, flat surface to remove air bubbles.
- Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
- Serve.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams
CHOCOLATE DROPS (AKA MACAROONS)
This is a great no-bake cookie recipe. Very yummy and chocolaty! Hard to keep in the house. Sometimes I make them at Christmas and call them Reindeer droppings. Yield is approximate.
Provided by Shannon 24
Categories Drop Cookies
Time 10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave safe bowl mix, sugar, cocoa, milk and margarine. Microwave (or cook in sauce pan) until boiling.
- Add oats, coconut, chocolate chips and vanilla.
- Drop tbsp sized cookies on a waxed paper covered cookie sheet. Chill in fridge until firm.
Nutrition Facts : Calories 157.9, Fat 6.5, SaturatedFat 2.9, Cholesterol 0.5, Sodium 33, Carbohydrate 23.8, Fiber 2.2, Sugar 13.8, Protein 2.8
CHOCOLATE MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
- Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
- Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
- Bake for about 25 minutes. Do not to overbake them!
CHOCOLATE-DIPPED MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.
Nutrition Facts :
CHOCOLATE-DIPPED MACAROONS
Categories Cookies Chocolate Egg Dessert Bake Passover Coconut Almond Vanilla Spring Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line 2 large baking sheets with parchment paper. Place egg whites in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.
- Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. Transfer baking sheets to racks; cool macaroons completely. Transfer macaroons to work surface; re-line pans with clean parchment.
- Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving.)
CHOCOLATE MACAROONS
Steps:
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Grind the almonds in a food processor, and set aside. In a large bowl beat 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 cookie sheets, leaving 1/2 inch between macaroons. Bake 20 minutes, or until light golden brown.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 28 milligrams, Sugar 14 grams, TransFat 0 grams
MACAROONS III
Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!
Provided by Gayle Marie Larson
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 60
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 7 g, Cholesterol 2.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 26.9 mg, Sugar 6 g
CHOCOLATE MACAROONS
Provided by Bev Heinecke
Categories Chocolate Dessert Bake Coconut Bon Appétit California Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
- Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer. Cool cookies on sheets on racks. Store airtight at room temperature up to 2 days.
CHOCOLATE MACAROONS II
A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
Provided by Linda Eurich
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
- To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
- Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
- Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
- Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g
CHOCOLATE MALLOW DROPS
These fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting. -Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use high-quality chocolate: The type of chocolate you use will have a big impact on the flavor of your macaroons. Choose a good quality chocolate that you enjoy eating on its own.
- Make sure your ingredients are at room temperature: This will help the chocolate and butter to blend together smoothly.
- Don't overmix the batter: Overmixing the batter will make the macaroons tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the macaroons to hold their shape better in the oven.
- Bake the macaroons at a low temperature: This will help to prevent them from over-browning.
- Let the macaroons cool completely before serving: This will help them to set and firm up.
Conclusion:
Chocolate drops, also known as macaroons, are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, picnics, or simply as a snack. With a few simple ingredients and a little bit of time, you can create these delicious cookies that are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love