Chocolate Macaroons

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Chewy. Divine. Chocolatey. A sensation! just add a pinch of salt

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This recipe is faster way to make the traditional French macaroon without loosing much flavour. I had to alter this recipe because my first batch was burnt and hard as a rock. I lowered the temperature to 385 and cooked it for 7-8 mins depending in the size if the cookie. I could not roll these into a ball as there was too much liquid for it to stay in that shape so just put little teaspoon blobs on the baking sheet and it turned out fine. Try it, it's good recipe and every time I've made it, they don't last very long!

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Didn't know whether these should have been hand mixed or with a mixer. The mixture was sticky, but not cohesive enough to roll into balls....it was a mess and I used the exact measurements.

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It's a French Macaroon you tarts!

It's also an easy, and tasty recipe!

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Macaroons can be made with almonds or coconut. See other recipes for coconut macaroons. The ones adapted from Thomas Jefferson cookbook and Jacques Torres are almond macaroons. These are easy and good!

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the term Macaroons means a merigue like cake/cookie. Coconut is added to the macaroon cookie dough.

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I think your recipe is missing the coconut. There is also another recipe for macaroons from the Thomas Jefferson kitchen that is missing macaroons. Is there a mistake?