We've tucked dark chocolate–covered almonds inside these toasted coconut treats for a sweet surprise. The coconut should cover the almond completely when shaping the macaroons; otherwise, the chocolate will melt onto the pan.
- Prep time 25 minutes
- Total time 2 hours
- 3 egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups unsweetened desiccated medium coconut
- 1 tablespoon all-purpose flour
- 16 dark chocolate-covered almonds
- 85 g dark chocolate (about 3 oz), melted
- 1/4 cup sliced natural (skin-on) almonds
In bowl, whisk together egg whites, sugar and almond extract; stir in coconut and flour. Let stand until liquid is absorbed, about 5 minutes.
Roll by heaping 1 tbsp into 16 balls. Press 1 chocolate-covered almond into centre of each; reshape coconut mixture around almond to cover completely.
Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake in 300°F oven until tops are beginning to brown, 20 to 25 minutes. Let cool completely on pans.
Drizzle chocolate over tops of macaroons; overlap 3 almond slices on each. Refrigerate until chocolate is set, about 15 minutes. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 1 month.)
Makes 16 cookies.
Nutritional facts Per cookie: about
- Fibre 3 g
- Sodium 17 mg
- Sugars 10 g
- Protein 2 g
- Calories 162.0
- Total fat 11 g
- Potassium 132 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
- Iron 9.0
- Folate 1.0
- Calcium 1.0