Ganache filled Coconut Macaroons

Susan Bartley


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 tastes 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

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. The Test Kitchen


★★★★★ 1 vote

makes about 36 cookies
20 Min
20 Min


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  • 5 c
    angel flake coconut (one 14 ounce bag)
  • 4 Tbsp
    sweetened condensed milk
  • 2 tsp
    pure vanilla extract
  • 1 pinch
    kosher salt
  • 4 large
    egg whites, room temperature (I use extra large eggs)
  • 1/2 c
    extra fine granulated sugar (regular sugar will work if you don't have access to extra fine)

  • 1 can(s)
    14 oz sweetened condensed milk
  • 12 oz
    bag of semi sweet chocolate chips (to keep it gluten free use hershey's brand)
  • 1 tsp
    pure vanilla extract

  • 1 c
    heavy cream
  • 12 oz
    bag of semi sweet chocolate chips (to keep it gluten free use hershey's brand)
  • 1 tsp
    pure vanilla extract

  • ·
    parchment paper
  • ·
    cookie scoop (optional)

How to Make Ganache filled Coconut Macaroons


  1. Preheat oven to 325 if using a convection oven preheat to 300. Line baking pans with parchment paper.
  2. 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.
  3. In mixer bowl combine room temperature egg whites and sugar. Using preferably a stand mixer, beat on high speed till stiff peaks form.
  4. Now gently fold the egg whites into the coconut mixture. DO NOT OVER MIX
  5. Preferably using a cookie scoop, drop scoop fulls onto parchment lined baking sheets. With your thumb make indentations into the center of each bound.
  6. 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.
  7. 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.
  8. 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.

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About Ganache filled Coconut Macaroons

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: Jewish
Dietary Needs: Gluten-Free

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