Craving Chocolate Macaroons

[lkcolona]

I bought chocolate macaroons from the Godiva shop and my hubby and I loved them so I thought about trying to make my own. I found this recipe on the Hershey website. Has anyone tried this recipe? Can you recommend a recipe to try. Thank you.

Chocolate Macaroon Bars


http://www.hersheys.com/recipes/recipes/detail.
Ingredients:

* 1-1/4 cups graham cracker crumbs
* 1/3 cup sugar
* 1/4 cup HERSHEY'S Cocoa
* 1/3 cup butter or margarine, melted
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 2-2/3 cups MOUNDS Sweetened Coconut Flakes
* 2 cups fresh white bread crumbs(about 5 slices)
* 2 eggs
* 2 teaspoons vanilla extract
* 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions:
1. Heat oven to 350°F.

2. Stir together graham cracker crumbs, sugar, cocoa and butter in large bowl; press firmly onto bottom of ungreased 13x9x2-inch baking pan.

3. Bake 10 minutes. Meanwhile, combine sweetened condensed milk, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust.

4. Bake 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Store covered in refrigerator. 24 to 36 bars.

[LakeMartinGal]

I haven't tried them, but I LOVE macaroons -- reminds my of my dad <sniff>:)

[JA]

We absolutely love these - in fact, DH just asked for them yesterday.
But they do take a little prep to make, and I didn't have the coconut.


* Exported from MasterCook *

Claudines coconut macaroons

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg whites
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 7oz coconut flakes -- sweetened (2 1/2 cups0
1/4 cup flour -- + 2 tablespoons
8 ounces chocolate -- (more or less, depending on your obsession with chocolate)

In a saucepan mix together all ingredients except chocolate

cook over medium heat, stirring constantly for 5 minutes.

turn the heat up to medium-high and continue stirring for 3-5 minutes
more.

When the mixture thickens and begins to pull away (slightly sticking) from
the pan remove fromt he heat

Let the mixture cool then cover and place in the refrigerator until cold
(or overnight)

Drop by teaspoons onto a greased cookie sheet about 2 inches apart. Bake
20-25 minutes at 300 until a pale golden color. Cool on rack.

Melt the chocolate in a double boiler and dip the macaroons. Set on a foil
lined tray and chill for 1 hour. (note...I don't "dip", I just put the chocolate on top)

keep in airtight container in refrigerator (the chocolate melts)



NOTES : I always double the recipe, and make them in two days. I ususally leave some without the chocolate.