Chocolate Macaroons II

These rich chocolate macaroons are made with cocoa powder, shredded coconut, and almond extract. They’re perfect for a snack or dessert, and they’re also gluten-free.


  • 3 ounces cream cheese, softened
  • ⅓ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • ½ cup finely chopped walnuts
  • ⅓ cup butter, melted
  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • ¼ cup Dutch process cocoa powder, sifted
  • 1 egg, beaten
  • 3 tablespoons milk, warmed slightly
  • ½ teaspoon baking soda


1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a bowl, cream together the cream cheese, sugar and vanilla extract until smooth.

3. Add the coconut and walnuts to the mixture and stir until evenly combined. Place in the fridge to chill.

4. In another bowl, beat the butter until softened before adding half of the flour.

5. Then add 1 cup sugar, cocoa powder, egg and milk as well as baking soda to the mixture and beat until everything is combined.

6. Gradually work in the remaining flour until dough has formed before wrapping it in wax paper and refrigerating for at least 30 minutes or up to 2 days so that it firms up enough to be rolled out easily without cracks forming..

7. Once chilled, roll out dough between two sheets of wax paper into a rectangle shape measuring 14 x 6 inches (35 cm x 15 cm) approximately then remove top sheet of wax paper .

8 . Take filling out of fridge and shape into a log that is also 14 inches long then place on top of dough ,starting from one end ,roll dough around filling like you would when rolling up a rug .Use your fingers to lightly moisten along edges

See also  Raisin Pie I

Nutrition Facts

  • Serving size: 1 macaroon
  • Calories: 120
  • Fat: 7 g
  • Saturated fat: 3.5 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 13 g
  • Sugar : 10g Dietary fiber :1g Protein 2g
Chocolate Macaroons II

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