Macaroons Three Ways & Holiday Cookie Round Up

I think I might have mentioned that both Julia's husband and my husband LOVE coconut. This was one of their holiday requests. Yummy macaroons three different ways. The delicious original, chocolate, and and out of this world chocolate chunk. Crunchy, sweet and chewy. These are sure to be a hit!

And last but not least, in case you missed something in the last two weeks, here's a list of all the treats we posted in our Christmas Cookie Round Up.

White Chocolate Cherry Shortbread

Christmas Sandies
Cranberry Orange Bread
Mexican Wedding & Snowball Cookies

Orange Ginger Cookies with White Chocolate Drizzle

Classic, Chocolate Chunk and Chocolate Macaroons

Chocolate Covered Nuts

Peppermint Bark

Apricot Cherry Pie Squares

Chocolate Turtle Cookies

Fantasy Fudge

Chocolate Peppermint Cookies

Aunt Katie's Sugar Cookies

Peanut Butter & Chocolate Blossoms

Almond Roca

Homemade Peanut Butter Cups

Cranberry Bliss Bars

Classic Macaroons
Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Directions

Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

Chocolate Chunk Macaroons

Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

Chocolate Macaroons

Martha Stewart

Makes 2 dozen
4 ounces semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.
In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.


Posted by: Sallie & Julia

***Up next.....Christmas Breakfast Favorites and many more utterly delicious sweet and savory recipes for all your holiday entertaining!***