Chocolate Coconut Macaroon Cookies

Yield: 24 chocolate coconut macaroon cookies



ingredients preparation
  • 450g
  • 35g
    cocoa powder
  • 150g
    boiling water
  1. Preheat convection oven to 325°F, while lining baking sheets with parchment paper.
  2. Mix the American Almond® complete coconut macaroon mix with cocoa powder. Combine mixture into boiling water. Stir thoroughly until well moistened. Then let the batter sit for 5 minutes.
  3. Use a small cookie scoop (#40) in order to portion the batter out onto the baking sheets. Conversely, pipe the batter (use a pastry bag fitted with a plain tip).
  4. Bake until the cookies are lightly browned (approximately 20 minutes).
  5. Finally, drizzle the macaroon cookies with tempered white chocolate. Sprinkle some American Almond® almond brittle crunch on top, if desired.

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