Peanut Free Chocolate Macaroons Recipes

Steps:

• Line a work surface with waxed paper.
• Stir oats, cocoa powder, and coconut together in a large bowl.
• Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat and stir vanilla extract into butter mixture.
• Stir oat mixture into butter mixture until well-combined. Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.

Steps:

• Make the Macaroons: Preheat the oven to 300 degrees F.
• Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
• In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
• Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
• Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
• Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

Steps:

• Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
• Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
• Chill until set & enjoy!

Steps:

• In a bowl, beat egg whites until frothy.
• Gradually add the granulated sugar until stiff peaks form.
• In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.
• Add the vanilla extract, and gel food coloring if you want the macarons to be colored.
• Gently fold all the ingredients together.
• Transfer the batter into a piping bag with a rounded tip.
• Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.
• Let the macarons sit at room temperature for about 45 minutes.
• Preheat the oven to 280°F.
• Bake the macarons for 17-20 minutes.
• Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.
• Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.
• For best results, allow the macarons to "bloom" for about 24 hours.
• Enjoy!

Steps:

• Preheat oven to 325°.
• In saucepan, melt peanut butter over very low heat and cool slightly.
• Beat egg whites, vanilla, and salt till soft peaks form.
• Gradually add sugar, beating to stiff peaks.
• Fold in coconut and melted peanut butter.
• Drop by rounded teaspoonfuls onto greased cookie sheet.
• Bake in 325° oven for 20 minutes.
• Let stand 1 minute, then remove to wire rack to cool.

Steps:

• Brown the peanuts under the broiler. Crush them.
• Beat the egg white a pinch of salt until very foamy.
• Add the sugar slowly and beat until stiff peaks form when the beater in lifted from the bowl.
• Then add the peanuts.
• Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.