Chocolate Filled Macaroons
- 1 ½ cups sugar
- 2 tsp. potato starch
- 4 egg whites
- 3 cups unsweetened finely shredded coconut
- 1/3 cup almond flour
- 1/8 tsp. salt
- 1 tsp. orange zest
- ½ tsp. vanilla extract
- 1/3 cup semisweet chocolate chips
- Pink and blue icing to drizzle
In a large glass bowl, combine sugar with potato starch. Whisk in egg whites until well incorporated and slightly foamy. Mix in coconut, 3 tbsp. water, the almond flour and salt until combined. Microwave mixture for 30 seconds. Mix well with a silicone spatula, making sure to scrape sides of bowl. Repeat 3 times. Stir in orange zest and vanilla. Refrigerate 30 minutes. Heat oven to 325 degrees F. Stir mixture. Spoon 30 rounded teaspoonfuls of mixture onto 2 parchment-lined baking sheets. Press 2 to 3 chocolate chips inside center of each cookie. Gently spoon 1 level tsp coconut mixture on top of each cookie. With moistened hands, bring up bottom layer to top layer and enclose chocolate. Round each mound to resemble a ball. Bake 25 to 30 minutes, until golden brown. Remove from oven and cool 10 minutes, then transfer to a wire rack to cool completely. Dribble a stream of pink and blue icing over macaroons.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.