Chocolate Crinkle Macaroons

Submitted by Kathy

"Found at Odense.com Looks like Chocolate Crinkles recipe, but has almond paste and sounds like a bit of a macaroon style to it."

 

• Ready In: 1hr 34mins
• Ingredients: 8
• Serves: 18

ingredients

• 198.44 g almond paste, grated
• 236.59 ml powdered sugar, firmly packed
• 59.14 ml cocoa, firmly packed
• 29.58 ml flour
• 0.25 ml salt
• 2 large egg whites (not extra-large)
• 2.46 ml vanilla extract

• Roll In

• 118.29 ml powdered sugar

directions

1. Combine almond paste, 1 cup powdered sugar, cocoa, flour, and salt in a mixing bowl. Beat on a low speed until all ingredients are incorporated.
2. 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.
3. Preheat oven to 325°F Line cookie sheets with parchment.
4. Put 1/2 cup powdered sugar in a small bowl.
5. Drop dough into sugar using a level tablespoon measuring spoon 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.
6. Bake for 16-18 minutes or until firm on top. Cool on wire rack. Store in an airtight container up to 3 days.