Chewy and soft, these macaroons are drizzled in a sweet dose of chocolate for a perfect bite.
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 20 servings
Ingredients
Method
Preheat oven to 350°F. Line baking sheet with silicone mat or parchment paper; set aside.
In large bowl, using electric mixer on high speed, beat egg whites until frothy, 1 to 2 minutes. Beat in icing sugar until soft peaks form, 2 to 3 minutes. Gently fold in ground almonds, coconut, marzipan and almond extract.
Using 2 tbsp ice cream scoop or melon baller, form compact balls; transfer to prepared baking sheet. Bake until tops of macaroons are lightly browned, 18 to 20 minutes. Let cool completely.
In small microwaveable bowl, heat chocolate and coconut oil until melted and smooth, stirring every 20 seconds. Dip bottom third of each cooled macaroon into chocolate mixture, letting excess drip off. Place on parchment paper; drizzle with any remaining melted chocolate; let stand until set. (Make-ahead: Can be stored, immediately after preparing, in airtight container at room temperature for up to 5 days or frozen for up to 3 months.)
Nutritional facts Per serving: about
- Iron 0.5 mg
- Fibre 2 g
- Sodium 35 mg
- Sugars 15 g
- Protein 2 g
- Calories 145
- Total fat 7 g
- Potassium 100 mg
- Saturated fat 4 g
