Chocolate Thumbprint Macaroons
Is there any pairing more delicious than chocolate and coconut? We don’t think so! These macaroons are made with unsweetened shredded coconut so the natural coconut flavor shines through and pairs perfectly with our Chocolate Almond Coconut spread!
Recipe created for Barefoot & Chocolate by Lauren Caster
Ingredients
- 2 egg whites
- 6 tbsp sugar
- ¼ tsp salt
- 2 tbsp flour
- 2 cups unsweetened shredded coconut
- 3 tbsp Barefoot & Chocolate Almond Coconut Chocolate Spread
- 2 tsp coconut oil
Directions
Preheat the oven to 325.
Put the egg whites in a mixing bowl and whisk until frothy. Add the sugar, salt and flour, and continue whisking until mixture is smooth and shiny. Fold in all of the coconut flakes.
Spoon 1 tablespoon sized dollops of batter onto a parchment lined baking sheet. Use your thumb to press gently into the center of each dollop to create a crater.
Bake for about 20 minutes or until the edges and bottom of the cookies begin to brown.
Allow cookies to cool completely before filling.
To make the filling, whisk 2 tsp of melted coconut oil into the chocolate spread
Use a spoon to pour chocolate into each cookie. Refrigerate for 30 minutes to set.