It seems like for ever since I wrote a post. I admire all of you that post everyday or almost everyday. Our Tiny has been such a focus for me and when she takes a turn for the worst, it is hard to deal with. She requires so much of my time. They have no idea why she is fine and then it starts all over again. So back to the hospital she goes today.
So what does Tiny have to do with Chocolate Ganache-filled Macaroons. Absolutely nothing. I had some extra time this week (wow, what a treat!) and since I haven't sent in goodies to my husband's work, I thought I would do a little baking.
Sorry, I don't have any pictures of actually mixing up the ingredients - only the end product. They were light and chewy with a touch of chocolate and a dry roasted nut in the center.
If you love macaroons, then you must give these a try.
It feels good to be back blogging again. It has been too long. Thanks again to all of you that have continued to send prayers for Tiny. It means so much to me.
Hope you enjoy the macaroons!
Chocolate Ganache-filled Macaroons
1 pkg. (14 oz.) Baker’s Angel Flake coconut (5 ⅓ cups)
⅔ cup sugar
¼ tsp. salt
4 egg whites, beaten
1 tsp. almond extract
2 oz. Baker’s semi-sweet chocolate
1 cup thawed Cool Whip whipped topping
32 Planters Dry roasted Almonds (¼ cup)
Heat oven to 325 degrees
Combine coconut, sugar and salt in large bowl and blend. Add egg whites and extract and beat together, then add to coconut and blend well.
Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 tablespoon coconut mixture for each mound.
Press indentation into center of each mound. Mixture will be a little sticky.
Bake for 20 min or until edges are golden. Cool completely on baking sheet.
Meanwhile, microwave chocolate until melted. Fold in cool whip until mixture is well blended.
Spoon melted chocolate mixture into a resealable plastic bag; snip small piece off one corner of the bag. Use to fill centers of macaroons; top with nuts.
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