Chocolate Almond Macaroons


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These macaroons are unique because they don't have any coconut in them.

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Serving Size / Yield

24 macaroons


  • 1 C. unblanched toasted almonds, ground
  • 1/2 C. sugar
  • 2 egg whites
  • 3 oz. baking chocolate

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Melt chocolate on a plate over simmering water.  Combine ground nuts, sugar, and egg whites.  The mixture will be quite stiff. Roll a teaspoon of the mixture at a time into small balls.  Place on a buttered cookie sheet, leaving room for cookies to spread.  Flatten each macaroon with the back of a fork and sprinkle with almonds and a little sugar.  Bake at 300 degrees for 20 minutes.  Remove from baking sheet immediately.

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