Chocolate Ganache Filled Macaroons
Ingredients
2 ¾ cups unsweetened flake coconut
⅛ teaspoon powdered stevia
⅛ teaspoon salt
4 egg whites
½ teaspoon pure almond extract
2 ounces bittersweet or 80% cacao chocolate
2 tablespoons heavy whipping cream
24 whole almonds
Preparation
1
Preheat oven to 325°.
2
In mixing bowl, combine coconut, stevia, and salt. Add egg whites and almond extract. Mix well.
3
Cover baking sheet with parchment paper. Drop coconut mixture into mounds, using approximately 1 tablespoon for each mound. Press small indentation into center of each.
4
Bake 15 minutes or until edges are golden brown. Cool completely on cookie sheet.
5
In microwave-safe bowl or on stovetop, melt chocolate. Remove from heat. Add cream and stir until mixture is smooth and well blended, reheating slightly if needed. Spoon approximately ½ teaspoon chocolate mixture into center of macaroons; top each with an almond.
6
Yield: 24 cookies
7
TIP- Initially I had trouble with these cookies falling apart. A brilliant solution: bake them in mini muffin tins. Works great!
.
About
If you love coconut, here is the cookie for you. Not overly sweet, the one bit of goodness is a perfect little treat.
Added:
Wednesday, April 8, 2015 - 8:22am
