LINDOR Chocolate Thumbprint Macaroon Cookies

These macaroons are easy to make and ready to savour.

Give coconut macaroons a deliciously chocolate update by transforming them into thumbprint cookies and filling them with a halved Lindor truffle.

45 minutes
12 people


  • 3 large egg whites, lightly beaten
  • ½ cup granulated sugar
  • 2 cups unsweetened desiccated coconut
  • ¼ cup cocoa powder, sifted
  • 6 LINDOR milk truffles, halved (or use your favourite Lindor flavour)
  • 4 LINDOR milk truffles, melted


Step 1.

In bowl, combine egg whites, sugar and coconut until mixture is homogenous. Stir in cocoa.

Step 2.

Roll into balls (using 2 tbsp of dough per ball). Place, about 1-inch apart on parchment-paper lined baking sheet. Using your thumb, create a deep well in the centre of each cookie, just large enough to hold a halved Lindor truffle. Using your fingers, gently patch up any cracks on the sides of the cookie.

Step 3.

Refrigerate until chilled, about 15 minutes.

Step 4.

Bake in 300°F oven until cookies are no longer shiny and slightly firm to the touch, about 25 minutes. Let cool completely on baking sheet.

Step 5.

Fill each well with a halved LINDOR truffle. Drizzle each with melted chocolate.


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