ganache filled coconut macaroons
I bake for a lot of people and when they try this cookie they all say it's just heavenly! I make the ganache just a bit different for cookies, I substitute sweetened condensed milk for the heavy cream as it remains stable at room temperature longer, and the taste is every bit as good. I am including the typical recipe for ganache as well. It is also gluten-free. I use Hershey's semi-sweet chocolate as it is the one I found to be gluten-free. I make them for a friend who cannot even touch anything with gluten.
Blue Ribbon Recipe
We love macaroons! Rich, buttery, sweet, and filled with coconut flavor, these are delicious macaroons. Macaroons can be dipped in chocolate, but adding a super chocolaty ganache in the center just steps these up a notch. Once baked, outside these macaroons have just the right amount of crunch. Inside is chewy and delicious. A fancy, but easy-to-make, cookie.
Ingredients
- 5 cups Angel Flake coconut (one 14 ounce bag)
- 4 tablespoons sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 pinch Kosher salt
- 4 large egg whites, room temperature (I have also used extra large eggs)
- 1/2 cup extra fine granulated sugar (regular sugar will work too)
- CHOCOLATE GANACHE
- 1 can sweetened condensed milk (14 oz)
- 1 bag semi-sweet chocolate chips (12 oz, to keep it gluten-free use Hershey's brand)
- 1 teaspoon pure vanilla extract
- TRADITIONAL WAY OF MAKING THE GANACHE
- 1 cup heavy cream
- 1 bag semi-sweet chocolate chips (12 oz, to keep it gluten-free use Hershey's brand)
- 1 teaspoon pure vanilla extract
- TOOLS
- - parchment paper
- - cookie scoop (optional)
How To Make ganache filled coconut macaroons
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Step 1Preheat the oven to 325. If using a convection oven preheat to 300. Line baking pans with parchment paper.
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Step 2In a large bowl combine coconut, sweetened condensed milk, vanilla, and salt. Toss to evenly coat coconut with the sweetened condensed milk and vanilla. Set aside. -
Step 3In a mixing bowl combine room temperature egg whites and sugar. Using preferably a stand mixer, beat on high speed until stiff peaks form.
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Step 4Now gently fold the egg whites into the coconut mixture. DO NOT OVERMIX.
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Step 5Preferably using a cookie scoop, drop scoop fulls onto parchment-lined baking sheets. With your thumb make indentations into the center of each round.
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Step 6Bake for 20 to 25 minutes or until light golden brown. Allow macaroons to cool before removing them from parchment. I just slide the parchment off the baking sheet if I need to use the sheet again.
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Step 7For the ganache, combine sweetened condensed milk and chocolate chips into a small saucepan. Cook and stir over medium-low heat just until all the chocolate melts.
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Step 8Remove from heat and add vanilla and mix in well.
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Step 9Top each fully cooled macaroon with a spoon full of ganache. If they don't just all get gobbled up store them in an airtight container.
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Step 10Optional method of making the ganache - place chocolate chips in a glass or metal bowl, and set them aside. In a small saucepan 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 a typical ganache.
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