From Gale Gand's Short + Sweet, Quick Desserts with 8 Ingredients or Less.

Macaroons:
3/4 cup sugar
3 egg whites (about 1/2 cup)
2-1/2 cups sweetened flaked coconut

Filling:
8 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
Slivered almonds, toasted and chopped, for garnish


Mix sugar, egg whites and coconut in large bowl. Drop heaping teaspoon of mixture into each cup; used rounded back of measuring spoon to make indentation for chocolate. Bake until golden at 350F, about 15 minutes. Let cool completely.

For filling, place chocolate in medium bowl. Heat cream to boiling; pour over chocolate.

Let sit 1 minute. Whisk gently until smooth and creamy.

Run plastic knife or spatula around edges of macaroons; lift out.

They are pliable, so you can reshape with fingers and make deeper well in middle for chocolate.

Fill with drop of chocolate; finish with small piece of almond. Let set one hour before serving.

Makes 24 macaroons.