Chocolate Filled Almond Coconut Macaroons


24 people

Cooking Time

45 minutes

Total Time

45 minutes

  • 1 (7-ounce) box Odense Almond Paste, grated

  • 1/2 cup egg whites, room temperature

  • 1 teaspoon pure vanilla extract

  • 2 cups powdered sugar

  • 14 ounces sweetened flaked coconut

  • 1/2 cup dark chocolate chips

  • 1/4 cup chocolate-hazelnut spread

  • 38 to 40 roasted whole almonds

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    The combination of Odense Almond Paste with coconut and a decadent chocolate center makes this cookie reminiscent of an Almond Joy!

    1. Preheat oven to 325 degrees Fahrenheit. Line cookie sheets with parchment paper.
    2. In large bowl, beat egg whites and vanilla extract until soft peaks form.
    3. In a separate bowl or food processor, beat or process grated Odense Almond Paste, sugar and coconut until the texture of small crumbs. Gently fold beaten egg whites into mixture.
    4. Firmly fill and level off 1 tablespoon-size cookie scoop with dough. Drop scoops, 1 to 2 inches apart, onto cookie sheets. With a dampened finger, make a small but deep indentation into center of each cookie.
    5. Bake for 18 to 20 minutes, or until bottoms are lightly browned and tops have a few touches of golden brown. Cool cookies on wire racks.
    6. Meanwhile, heat chocolate chips in a stainless bowl over a pot of barely simmering water. When chocolates are almost melted, stir in chocolate-hazelnut spread and mix until combined. Set aside and cool to lukewarm.
    7. Pour cooled chocolate mixture into a plastic bag and cut off one corner. Twist bag and squeeze to fill indentations. Top with one roasted almond. When chocolate is completely set, store cookies in an air-tight plastic container between layers of wax paper.

    *TEST KITCHEN TIP: A cookie scoop with a wire release works best for any cookie but especially this one, which is a bit sticky.*

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