Love Is In The Air, For The June Bride

Chocolate Filled Macaroons

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.

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