Coconut Macaroons with Chocolate Ganache
These macaroons are sweet and slightly chewy with a great coconut flavor. They’re great as is or drizzled with chocolate.
Ingredients
Macaroons
- 3/4 cup (175 g) granulated sugar
- 2 1/2 cups (165 g) unsweetened, shredded coconut
- 2 large egg whites
- 1 tsp vanilla extract
- pinch salt
Chocolate Ganache
- 4 oz bittersweet chocolate
- 1/2 cup heavy
Instructions
- Preheat oven to 325°F. Set parchment paper on a large baking sheet.
- Mix all ingredients together by hand in a large bowl. Wash hands off.
- Use a tablespoon, or by hand, scoop and pack dough and put dough on parchment paper with an inch of spacing between each cookie.
- Bake16 minutes, rotating the baking sheet after 8 minutes, until golden brown. Cool on a wire rack. When cooled, dip the tops of the macaroons into chocolate glaze or drizzle glaze on the macaroons
- To make the ganache, chop chocolate into small pieces and put in a large bowl. Heat heavy cream on stove until it is about to boil. Then pout heavy cream over chocolate and stir until it mixes thoroughly and becomes a thick, smooth ganache. Let ganache cool slightly before using.
Notes
Recipe adapted from Use Real Butter
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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