Castella Imports

Chocolate Truffle Macaroons


3 Egg Whites
¾ Cup Super Fine Sugar
2 Cups Desiccated Coconut
9 Oz. Dark Chocolate
1 ¼ Cups Whipping Cream
1 Tbsp. Cocoa Powder
1 Tsp. Regal Pure Vanilla Extract


  1. Preheat the oven to 350 degrees° F.  Lightly grease an 8" x 12" inch shallow baking tin and line with baking paper, leaving it hanging over on the two long sides.
  2. Beat the egg whites in a clean, dry bowl until oft peaks form.  Slowly add the sugar, beating well after each addition until stiff and glossy.  Fold in the coconut and pure vanilla extract.  Spread into the tin and bake for 20 minutes, or until light brown.  While still warm, press down lightly but firmly with a palette knife.  Cool completely.
  3. Chop the chocolate into small even sized pieces and place in a heatproof bowl.  Bring a saucepan of water to a boil, and then remove from the heat.  It the bowl over the pan – ensure the bowl doesn’t touch the water.  Stand, stirring occasionally, until the chocolate has melted.  Cool slightly.
  4. Beat the cream until thick.  Then gently fold in the chocolate until well combined. Do not over mix or it will curdle.  Spread evenly over the base and refrigerate for 3 hours, or until it is set.  Lift from the tin and dust with cocoa powder to finish the dessert.

Makes 24 Pieces