Almond Ma caroons
Hands-on time: 25 minutes
Total time: 2 hours
Makes: 16 cookies
We’ve tucked dark chocolate–covered almonds inside these toasted coconut treats for a sweet surprise. The coconut should cover the almond completely when shaping the macaroons; otherwise, the chocolate will melt onto the pan.
3 egg whites
½ cup granulated sugar
½ tsp almond extract
2 cups unsweetened desiccated
1 tbsp all-purpose flour
16 dark chocolate–covered almonds 85 g dark chocolate (about 3 oz), melted ¼ cup sliced natural (skin-on) almonds
In bowl, whisk together egg whites, sugar and almond extract; stir in coconut and flour. Let stand until liquid is absorbed, about 5 minutes.
Roll by heaping 1 tbsp into 16 balls. Press 1 chocolate-covered almond into centre of each; reshape coconut mixture around almond to cover completely. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake in 300°F oven until tops are beginning to brown, 20 to 25 minutes. Let cool completely on pans.
Drizzle chocolate over tops of macaroons; overlap 3 almond slices on each. Refrigerate until chocolate is set, about 15 minutes. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 1 month.) per cookie: about 162 cal, 2 g pro, 11 g total fat (8 g sat. fat), 14 g carb (3 g dietary fibre, 10 g sugar), 17 mg sodium, 132 mg potassium. % RDI : 1% calcium, 9% iron, 1% folate.