Yield: Yields about 20 macaroons.
These rich macaroons are moist and fudgy inside—they’re something like a cross between a cookie and a chocolate truffle.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Easy-Tasty
We enjoyed these. I agree that the quality of the cocoa makes a difference. I used King Arthur Double-Dutch Dark cocoa. Using a small cookie scoop, I got 34 cookies out of this. Cook time was nearly the same, 18 min. I neglected to reserve 1/4 cup of the coconut when drying it, and just dried it all and mixed it into the dough. Worked fine. I also did not chop the cherries; I will do this next time.
What did I do wrong? The flavor is really good, but they ran together and were as flat as a pancake! I'll keep trying because they tasted so good.
Delicious - fudgy and moist and chocolatey - and very easy. I made them with sweetened dried cherries, since that was all I had on hand, and they were great. I think the quality of the cocoa makes the difference (I used Callebaut). These will be on my every-year list, and good for gifts, too.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Subscribe today and save up to 44%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review