If these Chocolate Macaroon Thumbprints look familiar, it’s because they are—these are basically just miniature versions of my Chocolate Macaroon Tart, one of my most-made and most-loved recipes ever. The golden coconut exteriors and dark chocolate interiors are a combination that simply can’t be beat (Lemon Meringue obviously excepted).Chocolate Macaroon Thumbprints are made with my trusty gluten- and egg-free Coconut Macaroon base, so they’re soft & light on the inside and toasty on the outside. I made one little tweak to the original recipe and added some cornstarch for a bit more structure, but rest assured that these are just as delicate and chewy as any coconut macaroon you’ve ever had.After the coconut base is rolled into balls, little indentations are pressed into each one to create the titular thumbprint. You could use your thumb, of course, but a spoon gives a more consistent shape and size and is way less messy. These initial thumbprints will become shallow during baking, so make sure to give them a second indentation when you pull them from the oven. Bigger thumbprint = more room for chocolate!Ohhh yes, these thumbprints are filled to the brim with dark chocolate ganache! It’s no secret that coconut & dark chocolate are perfect together, but the creamy-chewy texture situation here is positively glorious. I can say this with confidence because…well, I’ve eaten a lot of these lately. A. Lot.Chocolate Macaroon Thumbprints are a perfect addition to your Easter menu! Follow my lead and leave them plain for a simple & stunning finish, or top the pools of ganache with Easter egg candies for something a little more festive.

Chocolate Macaroon Thumbprints
makes about 1.5 dozen

3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
pinch of Kosher or sea salt
1 14-ounce bag (5 cups) sweetened flaked coconut
1 tablespoon cornstarch

Chocolate Ganache:
6 ounces dark chocolate
1/2 cup heavy cream

Preheat oven to 350F. Line 2 baking sheets with parchment. Set aside.

In a small bowl or liquid measuring cup, use a fork to whisk together sweetened condensed milk, vanilla and salt.

Place coconut in a medium mixing bowl. Toss with cornstarch. Pour in sweetened condensed milk mixture and stir together with a silicone spatula or wooden spoon. Wet your hand and give the mixture a couple of kneads to ensure it’s very well-combined.

Scoop coconut mixture in 1 1/2 tablespoon increments (I used a medium cookie scoop) and form into balls. Place 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. Bake 16-17 minutes, until light golden and puffed. When you remove the cookies from the oven, press the back of the small spoon into the centers again. Let cool on pans for 10 minutes before using a spatula to remove them to a rack to cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth.

Spoon a teaspoon of ganache into the well of each thumbprint. Ganache will begin to set pretty soon at room temperature, setting completely after a couple of hours.

Coconut Macaroons will keep covered at room temperature for a few days.