Chocolate Macaroons

By

18 cookies

TIME
10 minutes to assemble dough
1 hour to chill
16-18 minutes to bake

These chewy cookies are as pretty as they are delicious. Serve them with coffee for everyday, or champagne for a romantic interlude.

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Ingredients

  • INGREDIENTS
  • 1-7 oz box Odense Almond Paste, grated
  • 1 cup confectioners sugar, firmly packed
  • 1/4 cup cocoa, firmly packed
  • 2 tablespoons flour Pinch salt 2 large egg whites (not ex-large)
  • 1/2 teaspoon vanilla extract
  • For topping: 1/2 cup confectioners sugar

Preparation

Step 1

DIRECTIONS
1. Preheat oven to 325° F. Line cookie sheets with parchment.
2. Combine Amond Paste, 1 cup of the sugar, cocoa, flour and salt in a mixing bowl. With an electric mixer beat on a low speed until all ingredients are incorporated.
3. Add egg whites and vanilla. Beat on a high speed for 2-3 minutes, or until a smooth, shiny paste. *Cover and chill dough for one hour.
4. Add remaining confectioners sugar to a small bowl. Drop dough into sugar by a level tablespoon measure (not flatware), or a lightly oiled cookie scoop. Quickly turn dough (it is sticky) to cover with sugar. Roll into a ball between palms and drop onto cookie sheets, 2 inches apart.
5. Bake for 16-18 minutes or until firm on top. Cool on wire rack. Store in an airtight container. Best if eaten within 3 days.


*Dough can be chilled for up to 24 hours. Make sure it is covered well to avoid picking up refrigerator odors.


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