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Desserts

Chocolate Ganache-Filled Macaroons

Chocolate Ganache-Filled Macaroons recipe
photo by:kraft
Chocolate and coconut always get on famously, and that holds true once again in these ganache-filled macaroons made with roasted almonds.
time
prep:
20 min
total:
1 hr
servings
total:
32 servings, 1 macaroon each

What You Need

1
pkg.  (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3
cup  sugar
1/4
tsp.  salt
4
 egg whites
1
tsp.  almond extract
2
oz.  BAKER'S Semi-Sweet Chocolate
1
cup  thawed COOL WHIP Whipped Topping
32
 PLANTERS Dry Roasted Almonds (1/4 cup)

Make It

HEAT oven to 325ºF.

COMBINE coconut, sugar and salt in large bowl. Add egg whites and extract; mix well.

DROP coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each mound. Press indentation into center of each.

BAKE 20 min. or until edges are golden brown. Cool completely on baking sheet. Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool.

SPOON melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag. Use to fill centers of macaroons; top with nuts.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Prepare using BAKER'S Bittersweet Chocolate.
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