Best Chocolate Ganache Filled Macaroons Recipes

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CHOCOLATE GANACHE-FILLED MACAROONS



Chocolate Ganache-Filled Macaroons image

Chocolate and coconut always get on famously, and that holds true once again in these ganache-filled macaroons made with roasted almonds.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 32 servings, 1 macaroon each

Number Of Ingredients 8

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
2 oz. BAKER'S Semi-Sweet Chocolate
1 cup thawed COOL WHIP Whipped Topping
32 dry roasted almonds (1/4 cup)

Steps:

  • Heat oven to 325ºF.
  • Combine coconut, sugar and salt in large bowl. Add egg whites and extract; mix well.
  • Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each mound. Press indentation into center of each.
  • Bake 20 min. or until edges are golden brown. Cool completely on baking sheet. Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool.
  • Spoon melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag. Use to fill centers of macaroons; top with nuts.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

CHOCOLATE GANACHE-FILLED MACAROONS



Chocolate Ganache-Filled Macaroons image

How to make Chocolate Ganache-Filled Macaroons

Provided by @MakeItYours

Number Of Ingredients 8

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
2 oz. BAKER'S Semi-Sweet Chocolate
1 cup thawed COOL WHIP Whipped Topping
32 PLANTERS Dry Roasted Almonds (1/4 cup)

Steps:

  • HEAT oven to 325ºF.
  • COMBINE coconut, sugar and salt in large bowl. Add egg whites and extract; mix well.
  • DROP coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each mound. Press indentation into center of each.
  • BAKE 20 min. or until edges are golden brown. Cool completely on baking sheet. Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool.
  • SPOON melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag. Use to fill centers of macaroons; top with nuts.

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