Chocolate Ganache Filled Macaroons
By: Esther Yoder
Published: Wednesday, April 8, 2015 - 8:22am

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.