California Fig-Chocolate-Almond Macaroons
Macaroon recipes are a hit with coconut lovers. Chocolate, almond and figs make this macaroon recipe a welcome addition to holiday cookie tins too.
Servings 30 cookies
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 2 cups slivered almonds toasted, blanched
- 1 cup granulated sugar
- 3 tbsp cocoa powder unsweetened
- 1/8 tsp salt
- 1 egg large
- 1 egg white large
- 1/2 tsp almond extract
- 1 cup semisweet chocolate morsels
- confectioner's sugar
- Adjust oven rack to middle position and heat oven to 350°. Line large baking sheet with foil or parchment paper. (If using foil, oil or coat with nonstick spray.) Remove stems and chop figs to about 1/3-inch size; set aside. In food processor, process almonds with sugar, cocoa powder and salt until nuts are finely ground. Add egg, egg white and almond extract. Process until well blended. Remove dough from processor to separate bowl. Stir in figs and chocolate morsels. With lightly oiled hands, form rounded tablespoon portions of dough into balls. Place balls, 2 inches apart, on sheet. With oiled fingers, flatten each to 1 3/4-inch circle. Bake one sheet at a time for 12 minutes or until cookies are set. (They will puff slightly and be dry on top. Do not over bake.) Cool on wire rack. Sift confectioners’ sugar over cookies. Store in airtight container.