Mexican Chocolate Macaroons

Mexican Chocolate Macaroons Recipe

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Bet you can't eat just one! : )

★★★★☆ 1 vote
makes 3 dozen
20 Min
10 Min


8 oz
package semisweet baking chocolate, divided
2 1/4 c
whole almonds, divided
3/4 c
granulated sugar
1 tsp
1 tsp
pure vanilla extract
egg whites (use large - extra large eggs)


1Preheat oven to 400 degrees F. Grease baking sheets; set aside.
2Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and the sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla, egg whites; process just until mixture forms a moist dough.
3Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on the prepared baking sheets. Press 1 almond on top of each cookie.
4Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies to wire racks. Cool completly.
5Heat remaining 3 squares of chocolate in a small saucepan over very low heat until melted. Spoon chocolate into a small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.
6For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.

About Mexican Chocolate Macaroons

Course/Dish: Cookies, Chocolate
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, For Kids