These Dark Chocolate Macaroon Thumbprint Cookies are a delightful combination of coconut, almond, and rich dark chocolate. They are easy to make and perfect for satisfying your chocolate cravings.
Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup dark chocolate chips.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine shredded coconut, almond flour, unsweetened cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt. Mix well until a sticky dough forms. Take small portions of the dough and roll them into balls. Place the balls on a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to make an indentation in the center of each cookie ball. Bake in the preheated oven for 10-12 minutes or until the cookies are set and slightly golden. While the cookies are still warm, melt the dark chocolate chips in a microwave or using a double boiler. Fill the thumbprints in each cookie with melted dark chocolate. Allow the cookies to cool and the chocolate to set. Serve and enjoy your delicious Dark Chocolate Macaroon Thumbprint Cookies!
Prep Time: 15 minutes
Cook Time: 10 minutes
michelle martin
