Chocolate Coconut Macaroon Cookies

Yield: 24 chocolate coconut macaroon cookies

Recipe

ingredients	preparation
450g MXO-PO-A097901 35g cocoa powder 150g boiling water	Preheat convection oven to 325°F, while lining baking sheets with parchment paper. 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. 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). Bake until the cookies are lightly browned (approximately 20 minutes). Finally, drizzle the macaroon cookies with tempered white chocolate. Sprinkle some American Almond® almond brittle crunch on top, if desired.

ingredients

preparation

Preheat convection oven to 325°F, while lining baking sheets with parchment paper.
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.
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).
Bake until the cookies are lightly browned (approximately 20 minutes).
Finally, drizzle the macaroon cookies with tempered white chocolate. Sprinkle some American Almond® almond brittle crunch on top, if desired.