Almond Chocolate Macaroons

You can quickly and easily whip up these almond chocolate macaroons in a food processor, drop the batter by teaspoonful onto baking sheets, bake, cool, and enjoy. Here are the ingredients:

Blanched almonds	1 cup
Sugar	1 cup
Unsweetened cocoa	1/4 cup or 2 oz.
Unsweetened chocolate, chopped	1 oz.
A pinch of salt
Egg white	2 large
Vanilla extract	1 tsp

• Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.

• In a food processor, process blanched almonds, sugar, cocoa, chocolate, and salt until nuts and chocolate are finely ground.

• Add egg whites and vanilla extract to the mixture and continue processing until well blended.
  
  
• Drop batter by rounded teaspoonful, spacing about 1 or 2-inches apart, onto prepared cookie sheets.

  
  

• Bake for about 10 minutes or until the tops of these macaroons are firm to touch when slightly pressed.
  
  
  
  
• After cooling cookies on wire racks, I usually can not think of anything else to do but enjoying them as they are.

  Store almond chocolate macaroons in an airtight container or freeze them for longer keeping.