Chocolate Coconut Almond Macaroons
A delicious coconut cookie which is also gluten free.
90
Prep time(minutes)
15
Cooking time(minutes)
105
Total time(minutes)
18
Cookies
Ingredients
- 5 1/2 cups flaked sweetened coconut
- 2/3 cups sugar
- 2 egg whites
- 1/2 teaspoon vanilla
- 1 pinch salt
Instructions
Cookies:
- Combine coconut, sugar, egg whites, vanilla, almond extract and salt in medium bowl; mix well. Fold in sliced almonds. Cover and refrigerate at least 1 hour or overnight.
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Roll dough by tablespoonfuls into balls.
- Place 1 inch apart on prepared sheet.
- Press almond on top of each cookie.
- Bake 15 minutes or until light brown.
- Cool cookies 5 minutes on baking sheet.
- Transfer to wire rack: cool completely.
Meanwhile, prepare Chocolate Ganache. Let ganache cool 10 to 15 minutes.
Chocolate Ganache:
- Place 1/2 cup semisweet chocolate chips in shallow bowl.
- Heat 1/4 cup whipping cream in small saucepan until bubbles form around edges.
- Pour cream over chocolate; let stand 5 minutes. Stir until smooth.
Assembly:
- Dip bottom of each cookie into ganache.
- Place cookies on clean parchment or waxed paper-lined baking sheet. Refrigerate until ganache is firm.
- Store covered in refrigerator.
