Mexican Chocolate Macaroons

Mexican Chocolate Macaroons

8 ounces Semisweet baking chocolate, divided

1¾ cups plus   cup whole almonds, divided

¾ cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

2 Egg White 
 

1.      Preheat oven to 400°.  Grease cookie sheets.

2.      Coarsely chop 5 ounces of baking chocolate in a food processor. 

3.      Add 1¾ cups almonds and sugar.  Pulse until finely ground.

4.      Add cinnamon, vanilla & egg whites and process until mixture forms moist dough.

5.      Form dough into 1” balls. (dough will be sticky)

6.      Place 2” apart and press 1 almond on the top of each cookie.

7.      Bake 8 to 10 minutes or just until set.  Cool completely on a wire rack.

8.      Heat remaining 3 squares of chocolate on low heat.

9.      Place in a resealable bag.  Cut off a small corner & drizzle chocolate onto each cookie.