Truffled Macaroons Truffled Macaroons

Author: Canadian Living

This coconut variation of the classic Sarah Bernhardt, a macaroon topped and coated with chocolate, is more candy than cookie — but who's complaining? You can drizzle the macaroons with white chocolate.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2003




Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, stir together coconut, sugar, egg white and vanilla until combined. Drop by teaspoonfuls (5 mL), 1 inch (2.5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until lightly coloured on bottoms only, about 7 minutes. Let cool on pans on rack.

Truffle:: Meanwhile, place chocolate in heatproof bowl. In small saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in rum. Cover and refrigerate until firm, about 1 hour.

Using round spoon, place 1 tsp (5 mL) truffle mixture on each macaroon. With knife, smooth mixture to form dome Refrigerate until firm, about 1 hour.

Line 2 rimmed baking sheets with waxed paper; set aside.

Coating:: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with shortening. Let cool slightly. Set macaroon on tines of fork; spoon chocolate over macaroon until covered. Tap fork on edge of bowl to let excess drip off; place on prepared pan. Refrigerate until coating hardens, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 12 mg
  • Protein 1 g
  • Calories 100.0
  • Total fat 10 g
  • Cholesterol 8 mg
  • Saturated fat 6 g
  • Total carbohydrate 5 g


  • Iron 5.0
  • Calcium 1.0
  • Vitamin A 2.0
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Truffled Macaroons