No-Bake Chocolate Macaroons At Home?

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Chocolate Macaroons/Haystacks are a quick no-bake cookie recipe without peanut butter. They’re the perfect treat for your family or guests when you need something in a hurry.

You can keep the ingredients for these chocolate coconut macaroons in your cupboard as your dessert emergency kit. No-Bake Chocolate Macaroons take a few minutes and a few stirs to transform a handful of pantry ingredients into a decadent chewy chocolate cookie.

WHY NO BAKE MACAROONS?

If you’re a person who is not so used to baking, or you simply need to make something fast, this slightly non-traditional cookie would be ideal for you to make.

This chocolate coconut macaroon recipe has no need flour or peanut butter. Oats are one of those grains that are labeled so many different ways in the grocery store that it’s easy to get confused.

How To Store No-Bake Chocolate Macaroons ?/How Long Do Coconut Macaroons Last?

Keep them at room temperature in a sealed container for up to a week. (You can keep them longer but they tend to get dry and crumbly after a while).

Can You Freeze Macaroons?

Macaroons will retain their quality for up to four months in the freezer. To freeze, place the cookies in a freezer bag or container.
  • Course: Dessert
  • Cuisine: American
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 24 Macaroons

INGREDIENTS:

  • 50g/2oz plain (semisweet) chocolate
  • 175g/6oz/scant 1 cup blanched almonds
  • 225g/8oz/generous 1 cup caster (superfine) sugar
  • 3 egg whites
  • 2.5ml/½ tablespoon vanilla extract
  • 1.5ml/¼ tablespoon almond extract
  • Icing (confectioners') sugar, for dusting.

STEPS:

  1. Preheat the oven to 300°F/150°C/Gas 2. Line two baking sheets with baking parchment and grease the paper.
  2. Melt the chocolate in the top of a double boiler, or in a heatproof bowl set over a pan of hot water.
  3. Grind the almonds finely in a food processor, blender or grinder. Transfer to a mixing bowl.
  4. In a mixing bowl, whisk the egg whites until they form soft peaks. Fold in the sugar, vanilla and almond extracts, ground almonds and cooled melted chocolate Chill for 15 minutes.
  5. Use a teaspoon and your hand to shape the mixture into walnut-size balls. Place on the sheets and flatten slightly. Brush each ball with a little water and sift over a thin layer of icing sugar. Bake until just firm, 20-25 minutes. With a metal spatula, transfer to a rack to cool.

Nutrition Serving: Amount Per Serving

Calories: 118 kcal | Saturated Fat: 8g | Sodium: 13mg | Carbohydrates: 7g | Sugar: 3g | Fiber: 1g | Protein: 1g

Variation

For Chocolate Pine Nut Macarons, spread 75g/3oz/¾ cup pine nuts in a shallow dish. Press the chocolate macaroon balls into the nuts to cover one side and bake as described, nut-side up.