Chewy Chocolate Macaroons

"Moyn at Gail's says of these sweets: "These are scrumptious! Don't be fooled that the recipe and cleanup are so easy.""
 
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Ready In:
20mins
Ingredients:
4
Yields:
8 dozen
Serves:
96
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Combine all ingredients and mix well.
  • Drop from teaspoon, 1 inch apart, onto well-greased baking sheets.
  • Bake at 350 degrees F, for 10 to 12 minutes.
  • Remove immediately from baking sheets.
  • Makes 8 dozen.
  • Note: the vanilla can be substituted with almond extract.
  • Source: Moyn, at Gail's Recipe Swap.

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Reviews

  1. These came out not sweet enough and TOO chewy. Almost inedible. Don't use unsweetened chocolate for this recipe!
     
  2. These were super easy and very tasty. I made them bigger than the recipe called for, which may be why baking them didn't seem to make a real difference in them. Next time, I'll follow the directions more closely!
     
  3. These are awesome - quick, easy and scrumptious. A great soft blast of chocolate with a nice chewy texture. And the best thing is that my egg allergic child can eat them (and they are not a pain to whip up like most other eggless treats).
     
  4. I did make one change as I didn't have any unsweetened chocolate. I just used what I had (milk chocolate chunks). I used almond extract as the recipe said it could be used. They were so delish! They tasted just like an almond joy, and they took a whole five minutes to throw together!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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