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Chocolate Covered Almond Macaroons Recipe
|Buttercream||1⁄4 Cup (4 tbs)|
|Semi-sweet chocolate||5 Ounce|
|Solid vegetable shortening||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
Serving size: Complete recipe
Calories 2405 Calories from Fat 1228
% Daily Value*
Total Fat 140 g215.9%
Saturated Fat 81.6 g408.1%
Trans Fat 6.9 g
Cholesterol 0 mg
Sodium 1001.9 mg41.7%
Total Carbohydrates 320 g106.7%
Dietary Fiber 31.6 g126.6%
Sugars 235.6 g
Protein 18 g35.2%
Vitamin A Vitamin C
Calcium 4.6% Iron 24.7%
*Based on a 2000 Calorie diet
Prepare butter cream and spread one tablespoonful over bottom of each cooled cookie.
Then place cookies, butter cream side up, in a single layer on a pan or plate and refrigerate until butter cream is firm (at least 15 minutes).
Mean while, place chocolate and shortening in the top of a double boiler over simmering water; stir just until melted.
Transfer chocolate mixture to a small, shallow bowl for easier handling and let cool, stirring occasionally, until lukewarm (80Â° to 85Â° F).
Hold each cookie butter cream side down and dip in chocolate to coat butter cream.
Then place cookies on a pan or plate, chocolate side up, and refrigerate until chocolate coating is set (at least 10 minutes).
When chocolate is firm, cover cookies lightly and store in the refrigerator for up to 3 days.