Best 3 Raw Mexican Chocolate Macaroons Recipes

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Mexican chocolate macaroons are a delicious and unique twist on the classic French macaroon. They are perfect for any occasion, from a special dessert to a party appetizer. The combination of rich chocolate and warm spices gives these macaroons a flavor that is both decadent and satisfying. Plus, they are relatively easy to make, so even novice bakers can enjoy them. In this article, we will provide you with a step-by-step guide on how to make the best raw Mexican chocolate macaroons. So gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHOCOLATE MACAROONS



Mexican Chocolate Macaroons image

Make and share this Mexican Chocolate Macaroons recipe from Food.com.

Provided by DailyInspiration

Categories     Dessert

Time 30m

Yield 3 dozen cookes

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 400 degrees F. Grease baking sheets; set aside.
  • 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.
  • Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.
  • Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.
  • Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.
  • For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.

Nutrition Facts : Calories 1191.3, Fat 75.8, SaturatedFat 17.4, Sodium 46.6, Carbohydrate 122.7, Fiber 18, Sugar 95.7, Protein 28.4

RAW CHOCOLATE MACAROONS



Raw Chocolate Macaroons image

This is not my recipe but I don't remember where I got it. Delicious, fast, and healthy. Freeze for a rich, fudgy treat or dehydrate for a more traditional cookie texture.

Provided by Yummy Tummy

Categories     Dessert

Time 40m

Yield 24 macaroons, 24 serving(s)

Number Of Ingredients 6

1 1/2 cups unsweetened coconut
3/4 cup cocoa powder (preferably raw cacao powder)
1/2 cup Agave or 1/2 cup raw honey
1 -2 tablespoon coconut oil, warmed slightly (or coconut butter)
1/2 teaspoon vanilla
1/4 teaspoon sea salt

Steps:

  • Mix everything together.
  • OPTION 1 (freezer):.
  • Make tablespoon sized balls or "haystacks" (piles) on a cookie tray.
  • Place in freezer 1/2 hour.
  • OPTION 2 (dehydrator):.
  • Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets.
  • Dehydrate until desired texture.

CHOCOLATE MACAROONS II



Chocolate Macaroons II image

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

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

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

Tips:

  • Use high-quality ingredients. The better the quality of your ingredients, the better your macaroons will taste. Use real Mexican chocolate, not a compound chocolate.
  • Don't overmix the batter. Overmixing will make the macaroons tough. Mix the batter just until the ingredients are combined.
  • Chill the batter before baking. Chilling the batter will help the macaroons hold their shape and prevent them from spreading too much.
  • Bake the macaroons at a low temperature. This will help them cook evenly and prevent them from burning.
  • Let the macaroons cool completely before serving. This will help them set and develop their full flavor.

Conclusion:

Raw Mexican chocolate macaroons are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual get-together to a formal party. With their rich chocolate flavor and chewy texture, these macaroons are sure to be a hit with everyone who tries them.

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