Chocolate Filled Almond Coconut Macaroons
Ingredients
- 1/2 cup egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 cups powdered sugar
- 14 oz package sweetened flaked coconut
- 1/2 cup dark chocolate chips
- 1/4 cup Nutella
- 38-40 roasted whole almonds
The combination of Odense Almond Paste with coconut, and a decadent chocolate center, makes this cookie reminiscent of an Almond Joy!
Time
20 minutes to assemble
18-20 minutes to bake (per tray)
5 minutes to fill with chocolate (per tray)
18-20 minutes to bake (per tray)
5 minutes to fill with chocolate (per tray)
Yield
38-40 cookies
Directions
- Preheat oven to 325°F. Line cookie sheets with parchment.
- In large bowl beat egg whites and extract until soft peaks (not firm).
- In a separate bowl or food processor: beat or process Almond Paste (grated using large hole side of a box grater), sugar and coconut until the texture of small crumbs. Gently fold beaten egg whites into mixture.
- Firmly fill and level off 1 tablespoon size cookie scoop with dough. Drop cookies 1-2 inches apart onto cookie sheets. With a dampened finger, make a small but deep indentation into center of each cookie.
- Bake for 18-20 minutes, or until bottom is lightly browned and tops have a few touches of golden brown. Cool cookies on wire racks.
- Meanwhile, heat chocolate chips in a stainless bowl over a pot of barely simmering water. When chocolates are almost melted, stir in Nutella and mix until combined. Set aside and cool to luke-warm.
- Pour cooled chocolate mixture into a plastic baggie and snip a bit off one corner. Twist baggie and squeeze to fill indentations. Top with one roasted almond. When chocolate is completely set, store cookies in an air-tight plastic container between layers of wax paper.