Description
Chocolate Thumbprint Macaroons are a delightful twist on the classic thumbprint cookie. The contrast of textures and flavors in these cookies is what makes them so irresistible. You get the crunch of the toasted coconut, the richness of the chocolate, and the softness of the cookie itself. Best of all? They’re delicious, gluten-free/non-gebroks, quick to make and Kosher for Passover!
The original macaroon base is from Martha Stewarts Coconut Macaroons recipe which I make every year!
Ingredients
For the Thumbprint Macaroon Cookie
- 3/4 cup sugar
- 1 pinch salt
- 2 1/2 cups unsweetened shredded coconut (flaked is fine too)
- 2 large egg white
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy whipping or coconut cream
- 1 1/4 cups chocolate chips
For the Chocolate Drizzle
- 1/4 cup chocolate chips, melted
Instructions
For the Thumbprint Macaroon Cookie
- Preheat oven to 350°F or 325°F Convection. Line a baking sheet with parchment paper or a sillicone baking mat. Set aside.
- In a large bowl combine the sugar, salt, coconut, egg whites and vanilla. Stir with your hands until completely combined. I like to wear vinyl gloves for this part.
- Using a tablespoon or scooper, scoop a portion of the macaroon mixture. Roll it into a ball and place on the baking sheet. Repeat with the remaining mixture.
- Make a thumbprint well in each of the balls. You may need to “fix” the cookie a little before baking to ensure it has the right shape.
- Bake for 15 minutes until golden brown. Remove from the oven and allow to cool completely.
For the Chocolate Ganache
- Place the cream in a medium saucepan. Over medium heat bring it to a boil then immediately remove from the heat.
- Pour the chocolate chips into the cream, shimmying the pot a little so the cream covers the chocolate. Let the mixture rest for 3 minutes.
- Using a whisk, stir the chocolate and cream until completely smooth.
- Using a tablespoon or scooper, fill the cavities of the thumbprint macaroons. Be careful not to overfill.
For the Chocolate Drizzle
- Over a double boiler, or in a microwave (if you have one), melt the chocolate. Transfer to a pastry bag or a zipper bag. Cut a very small hole in the corner of the bag and drizzle the chocolate over the filled cookies.
- Refrigerate for 20-30 minutes so the chocolate can set and the ganache can thicken.
- May be stored in an airtight container in the refrigerator.
Notes
Additional Filling Suggestions: Jam, lemon/lime curd, chocolate chips, hazelnut spread, white chocolate spread, nut butter with a little confectioners sugar.
If using jam as a filling, add the jam before baking.
If you don’t have a double boiler or microwave, to melt the chocolate put it in an airtight, completely sealed container or bag. Set the bag into a bowl/pot of warm water. Allow the chocolate to melt, smushing it carefully periodically, until the chocolate has completely melted.
Nutrition
- Serving Size: 1 Chocolate Thumbprint Macaroon
- Calories: 170
- Sugar: 20.6 g
- Sodium: 153.1 mg
- Fat: 9.2 g
- Saturated Fat: 6.8 g
- Carbohydrates: 22.2 g
- Fiber: 1.5 g
- Protein: 1.8 g
- Cholesterol: 3.4 mg
