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.
Lindt LINDOR Milk Chocolate Truffles Bag, 150g
45 minutes
12 people
Ingredients
- 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
Lindt Chocolate In This Recipe
Method
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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