Best Ganache Filled Coconut Macaroons Recipes

FIRST-PLACE COCONUT MACAROONS

First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

Ingredients

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

PERFECT COCONUT MACAROONS

Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories Desserts Cookies Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

Ingredients

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
Beat egg whites in a bowl until soft peaks form.
Fold coconut mixture into egg whites until just combined.
Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
Line baking sheet with new piece of parchment paper.
Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

GANACHE FILLED COCONUT MACAROONS

Ganache filled Coconut Macaroons image

I have loved macaroons since I was a kid. Adding chocolate on them just steps them up a notch! I think that the condensed milk in this recipe is what makes them so flavorful. Can't wait to make these again.

Provided by Susan Bartley @skbartley

Categories Cookies

Number Of Ingredients 17

Ingredients

5 cup(s) angel flake coconut (one 14 ounce bag)
4 tablespoon(s) sweetened condensed milk
2 teaspoon(s) pure vanilla extract
1 pinch(es) kosher salt
4 large egg whites, room temperature (I use extra large eggs)
1/2 cup(s) extra fine granulated sugar (regular sugar will work if you don't have access to extra fine)
CHOCOLATE GANACHE
1 can(s) 14 oz sweetened condensed milk
12 ounce(s) bag of semi sweet chocolate chips (to keep it gluten free use hershey's brand)
1 teaspoon(s) pure vanilla extract
TRADITIONAL WAY OF MAKING THE GANACHE
1 cup(s) heavy cream
12 ounce(s) bag of semi sweet chocolate chips (to keep it gluten free use hershey's brand)
1 teaspoon(s) pure vanilla extract
TOOLS
- parchment paper
- cookie scoop (optional)

Steps:

Preheat oven to 325 if using a convection oven preheat to 300. Line baking pans with parchment paper.
In large bowl combine coconut, sweetened condensed milk, vanilla and salt. Toss to evenly coat coconut with the sweetened condensed milk and vanilla. Set aside.
In mixer bowl combine room temperature egg whites and sugar. Using preferably a stand mixer, beat on high speed till stiff peaks form.
Now gently fold the egg whites into the coconut mixture. DO NOT OVER MIX
Preferably using a cookie scoop, drop scoop fulls onto parchment lined baking sheets. With your thumb make indentations into the center of each bound.
Bake for 20 to 25 minutes or until light golden brown. Allow macaroons to cool before removing from parchment. I just slide the parchment off the baking sheet if I need to use the sheet again.
Ganache- combine sweetened condensed milk and chocolate chips into a small sauce pan, Cook and stir over medium low heat just till all the chocolate is melted. Remove from heat and add vanilla and mix in well. Top each fully cooled macaroon with a spoon full of ganache. If they don't just all get gobbled up store in air tight container.
Optional method of making Ganache, Place chocolate chips in a glass or metal bowl, set aside. In small sauce pan bring cream to a boil. Pour over chocolate chips, cover and let sit for 10 minutes. Whisk till smooth and add vanilla. This is only stable at room temp for a max of 48 hours, so you only want to use this method if your macaroons are going to be eaten in that time. Macaroons do not do well in refrigeration. But I wanted you to have the recipe for typical ganache.