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.
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.
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