|The Fine Art of Japanese Cooking|
|by Hideo Dekura|
The easy-to-follow recipes in this book cover: suchi, sashimi, deep-fried foods, pot cooking, grilled and pan-fried foods, stocks and soups, steam...
1 - 10 of 59 for chocolate macaroon cookies
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Preheat oven to ... reserved coconut. Place cookies 2 inches apart ... cool completely. Combine chocolate chips and oil ... Reynolds, used with permission.
Combine milk, sugar ... add vanilla and chocolate chips, stir well. ... onto wax paper and let stand in a cool, dry place, until set. These freeze nicely.
Mix oil, sugar and melted chocolate. Beat well ... store in refrigerator overnight. Form balls and roll in powdered sugar. Bake 12 minutes at 375 degrees.
Combine all ingredients for the crust and press into greased 13 x 9-inch pan. Combine remaining ingredients for filling. Only use 1 cup coconut; save ...
In 9x3 inch ... hand, mix almond macaroons (or cookies) and butter; ... (ounce) of semi-sweet chocolate, stirring frequently. ... between 5 and 10 minutes.
Layer bottom of ... 1 1/4 cups macaroon crumbs. Spread softened chocolate ice cream evenly ... ice cream over cookies. Top with ... overnight. Slice and serve.
Sprinkle half of ... springform pan. Spread chocolate ice cream in ... Sprinkle with remaining cookies. Top with ... up to 1 month. Reheat over hot water.
or Heath bars ... sugar dissolves. Add chocolate and butter. Stir ... cookie crumbs. Freeze until firm. Heat balance of sauce and serve over ice cream cake.
Preheat oven to ... speed, gradually add macaroon crumbs and flour. Fold in chocolate. Beat egg ... cake and garnish with more crumbs. Cake may be frozen.
Melt butter in ... degree oven. Put cookies, optional extra coconut, chocolate chips, nuts in ... degrees for 20-25 minutes. Refrigerate and cut in squares.
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