Chocolate-Streaked Almond Macaroons
Chocolate-Streaked Almond Macaroons are chewy and tender, with a rich nuttiness from finely ground almonds and a hint of cinnamon that warms each bite. Flecks of semisweet chocolate melt into the cookies, adding a balanced sweetness without overwhelming the almond flavor. Serve these for dessert or an afternoon snack alongside coffee or tea when you want something comforting yet elegant.
- Prep15 mins
- Cook15 mins
- Serves24
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- 2
In a food processor, finely grind the almonds, sugar, cinnamon, and salt.
- 3
Separate one of the eggs, then add the white, the other egg, and almond extract, and process until the mixture comes together.
- 4
Transfer the mixture to a bowl and stir in the chocolate.
- 5
Moisten your hands and roll the mixture into 1-inch balls. Place them on the prepared cookie sheet. Flatten each to 1/3-inch-thick rounds.
- 6
Bake until the tops puff and the centers remain soft, about 12 minutes.
- 7
Transfer to a rack and let cool completely. Replace the parchment paper for the next batch of cookies.
- Calories 149.35 kcal Moderate
- Protein 3.99 g Low Source
- Carbs 15.31 g Moderate
- Total Fat 9.41 g Moderate
- Saturated Fat 2.13 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 19.55 mg Moderate
- Sodium 10.28 mg Low Source
- Fiber 2.44 g Low Source
- Sugar 11.83 g High
- Added Sugar 2.85 g Moderate
- Calcium 38.31 mg Low Source
- Iron 1.26 mg Low Source
- Potassium 108.23 mg Low Source
- Vitamin A 4.8 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.15 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Chocolate 🍫