New This Month

Chocolate Almond Macaroons


These chewy macaroons call for two favorite flavors, chocolate and almonds.

  • Yield: Makes 16


  • 2 large egg whites
  • 1 cup sugar
  • 6 tablespoons cocoa powder, sifted
  • 1 1/2 cups (about 6 1/4 ounces) medium-fine ground blanched almonds
  • 1/2 teaspoon pure vegetable shortening
  • 4 ounces semisweet chocolate, melted


  1. Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.

  2. Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.

  3. Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.

  4. Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.

  5. Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

Reviews Add a comment

  • kaye_p
    4 NOV, 2009
    These are AMAZING! They are so easy to make and totally delicious, rich and chewy. I didn't make the filling, I made a ganache with peppermint chocolate to go in the middle and ended up not using it. They are sufficiently delicious on their own! I made 25 single cookies (non-sandwich) and they clocked in a 76 calories each.
  • cookiesgalore
    27 JUL, 2009
    Great! I'll have to make these for a friend who's allergic to gluten. It's hard to find good recipes without flour in it. I bet these would be great with walnuts too!
  • shannynhall
    25 MAY, 2008
    These are absolutely delicious! They were so easy to make and they came out perfectly! The recipe is one that can be divided or doubled without any issues. So chocolatey and chewy and rich! I love them!