|Mexican Modern: New Food from Mexico|
|by Fiona Dunlop|
An enthralling gastronomic journey that captures the incredible vitality and color of this country and the remarkable food of Mexico todayMexico i...
1 - 10 of 99 for chocolate macaroon
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Melt butter and cocoa first (that way its smooth). Add milk and sugar. Bring to boil over medium heat for 2 minutes. Add coconut and oatmeal. Drop by ...
Place all ingredients in a double boiler over simmering water. Stir occasionally. Cook until most of the liquid is absorbed and mixture is of pudding ...
Prepare pudding as ... vanilla and crumbled macaroons. Mix well. ... parfait glasses with a swirl of whipped cream and sprinkled nuts on top. Serves six.
Mix up each ... spread the coconut macaroon mix over the ... at 350 degrees. Frost with powdered sugar frosting. Can add Philadelphia cheese to frosting.
Melt chocolate in large microwaveable ... to 12 minutes or until set. Immediately remove from cookie sheets to cool on wire racks. Makes about 24 cookies.
Beat egg whites ... vanilla. Fold in chocolate; then coconut. ... done. Cool for 5 minutes before removing from paper. Makes 2 dozen 1 1/2 inch macaroons.
Heat oven to ... and fill with macaroon. Drop spoonfuls of remaining chocolate cake mix over ... spreading consistency. If necessary, thin with additional milk.
Beat 1 egg ... Turn 1/3 of chocolate batter into 10-inch ... yolk, 1 1/2 cups sifted powdered sugar, and 1/4 cup milk. Beat until spreading consistency.
Preheat oven to ... combine condensed milk, chocolate and salt. Cook ... Remove at once with spatula to sheet of wax paper. Let cool. Makes about 3 1/2 dozen.
Heat oven to 350 degrees. In large mixing bowl, thoroughly combine coconut and cocoa; stir in sweetened condensed milk and vanilla. Drop by rounded ...
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