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
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.
Do 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 recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?