LINDOR Chocolate Thumbprint Macaroon Cookies
These macaroons are easy to make and ready to savor. Give coconut macaroons a deliciously chocolate update by transforming them into thumbprint cookies and filling them with a halved LINDOR truffle.
Milk Chocolate LINDOR Truffles 20-pc Bag (8.5 oz)
45 minutes
12 people
Ingredients
- 3 large egg whites, lightly beaten
- 1/2 cup cup granulated sugar
- 2 cups cups unsweetened desiccated coconut
- 1/4 cup cup cocoa powder, sifted
- 6 milk chocolate LINDOR truffles, halved (or use your favorite LINDOR flavor)
- 4 milk chocolate LINDOR truffles, melted
Instructions
- In bowl, combine egg whites, sugar and coconut until mixture is homogenous. Stir in cocoa.
- Roll into balls (using 2 tbsp of dough per ball). Place, about 1 inch apart on baking sheet lined with parchment paper. 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.
- Refrigerate until chilled, about 15 minutes.
- Bake in 300 deg F oven until cookies are no longer shiny and slightly firm to the touch, about 25 minutes. Let cool completely on baking sheet.
- Fill each well with a halved LINDOR truffle. Drizzle each with melted chocolate.
