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Chocolate Macaroon Sandwiches

We adapted these from Donna Hay’s Flavors. It is featured in the Armchair Cook section.

Category:  COOKIES and BROWNIES  - 

Ingredients

For 1 people ()

Recipe

  • 1 ounce(s) butter
  • 0.25 cup(s) 22% coconut milk
  • 3 cup(s) dried shredded coconut
  • 3 egg whites
  • 3 ounce(s) Cluizel Mangaro Noir
  • 0.75 cup(s) India Tree superfine sugar

Chocolate Macaroon Sandwiches Directions

Preheat oven to 350 degrees.

Mix together the egg whites, sugar, and coconut.

Using a tablespoon, make balls, flatten, and lay on a Silpat-lined baking sheet.

Bake for about 10 minutes, or until golden. Allow to cool.

In a small saucepan, bring coconut milk just to a boil. Remove and add chocolate and butter. Stir until smooth, then refrigerate.

When ganache is cold and thick, sandwich a layer of it between two macaroons. These are a wonderful treat with espresso or iced coffee,

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