CHOCOLATE MACAROON BARS
Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.
Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE FILLED ALMOND MACARONS
These crispy chewy cookies are as tasty as they are pretty. They can also be very temperamental! Even professional pastry chefs don't always understand why some macarons may crack across the top, while others bake up picture perfect with the characteristic crack along the bottom of the cookie, called the foot. Luckily, even the less than perfect macaron is still delicious and adorable. Use a few drops of neon liquid food coloring for a pretty pastel macaron (too much liquid food coloring can cause cracking), or use a gel color paste for a more vibrant result.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 30 macarons (15 filled sandwich cookies)
Number Of Ingredients 12
Steps:
- For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
- For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide.
- Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
- Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
- Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
- To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
- TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end.
- TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
- TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great.
CHOCOLATE ALMOND MACAROON BARS
You will be pleasantly surprised at the creamy filling in these bars - if you love coconut you will love these bars as much as me and my family.
Provided by Pat Duran
Categories Cookies
Time 35m
Number Of Ingredients 9
Steps:
- 1. To toast almonds: heat oven to 350^. Spread almonds on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned. --- Keep oven at 350^. Grease 13x9-inch baking pan. Combine crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds; mix well. Carefully drop mixture by spoonfuls over crust; spread evenly. Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool. Place chocolate chips and cream in medium microwave-safe bowl. Microwave at high(100%) 1 minute; stir after 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers.
CHOCOLATE ALMOND MACAROON BARS
Make and share this Chocolate Almond Macaroon Bars recipe from Food.com.
Provided by rickoholic83
Categories Bar Cookie
Time 40m
Yield 36 bars, 18 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease a 13 x 9 baking pan.
- Combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.
- Stir together sweetened condensed milk, coconut and almonds; mix well.
- Carefully drop mixture by spoonfuls over crust; spread evenly.
- Bake 20-25 minutes or until coconut edges just begin to brown. Cool.
- Place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.
- Microwave on HIGH (100%) 1 minute; stir.
- If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
- Cool until slightly thickened; spread over cooled bars.
- Sprinkle top with white chips.
- Cover; refrigerate several hours or until thoroughly chilled.
- Cut into bars.
- Refrigerate leftovers.
Nutrition Facts : Calories 377.2, Fat 22.5, SaturatedFat 13.8, Cholesterol 23.1, Sodium 184.8, Carbohydrate 42.7, Fiber 2.5, Sugar 34.8, Protein 5
CHOCOLATE ALMOND MACAROONS
If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 32m
Yield 40 cookies (approx)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- Butter generously a large cookie sheet.
- Beat egg whites and salt until stiff, but not dry.
- Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
- Fold in almonds, vanilla and melted chocolate.
- Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
- Bake for 12-15 minutes.
- Careful not to overbake, as the cookies will lose their texture.
FUDGY MACAROON BARS
Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. -Beverly Zdurne, East Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.
Nutrition Facts : Calories 219 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND MACAROON BROWNIE BARS
Looking for traditional almond, coconut brownie bars using Betty Crocker™ Supreme original brownie mix? Then check out this great baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
- Meanwhile, in medium bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 to 18 minutes longer or until light golden brown. Cool completely on cooling rack, about 1 1/2 hours.
- In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Let stand about 2 hours or until set. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 28 g, TransFat 0 g
More about "chocolate almond macaroon bars food"
CHOCOLATE ALMOND MACAROON BARS RECIPE | HERSHEYLAND
From hersheyland.com
Servings 24Total Time 6 hrsCategory Tags
- Combine crumbs, melted butter and powdered sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
- Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white creme chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers. *To toast almonds: Heat oven to 350°F. Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.
HOW TO MAKE THE BEST ALMOND MACAROON COOKIES
From tasteofhome.com
CHOCOLATE ALMOND MACAROON BARS | HERSHEY …
From hersheyfoodservice.com
STUFFED CHOCOLATE ALMOND MACAROONS - LOVELY LITTLE …
From lovelylittlekitchen.com
CHOCOLATE FRENCH MACARONS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ALMOND BUTTER COCONUT MACAROONS (GF) - SALLY'S …
From sallysbakingaddiction.com
TOASTED ALMOND MACAROON BARS RECIPE | LAND O’LAKES
From landolakes.com
FEASTABLES MRBEAST VARIETY PACK CHOCOLATE BARS (ORIGINAL …
From amazon.com
Reviews 775
CHOCOLATE ALMOND MACAROON BARS RECIPE | RECIPES
From hersheyland.ca
Servings 36Total Time 35 minsCategory Brownies & Blondies
CHOCOLATE ALMOND MACAROON BARS | RECIPES
From stage.hersheyland.com
COCONUT MACAROONS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
EASY ALMOND MACAROONS (GLUTEN-FREE!) - TRUE NORTH KITCHEN
From true-north-kitchen.com
MACARONS VS. MACAROONS: WHAT'S THE DIFFERENCE?
From foodnetwork.cel30.sni.foodnetwork.com
CHOCOLATE ALMOND MACAROONS (ALMOND JOY MACAROONS ... - THE …
From thestoriedrecipe.com
WHITE CHOCOLATE ALMOND MACAROONS | RECIPELION.COM
From recipelion.com
ALMOND MACAROON BARS - LIVING HEALTHY WITH CHOCOLATE
From livinghealthywithchocolate.com
CHOCOLATE MACARON RECIPE FOR BEGINNERS – SUGAR GEEK SHOW
From sugargeekshow.com
15 BEST COCONUT DESSERTS - EASY COCONUT DESSERT RECIPES - THE …
From thepioneerwoman.com
EASY COCONUT ALMOND MACAROONS RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
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