This recipe is an oldie, but goodie. I usually make these for Easter, & since Easter is right around the corner-why not. I think the chocolate on the bottom of the macaroon is the only way to go. Without it, the coconut is a bit overpowering, but the chocolate helps balance it it.


I have also made them in a ball shape, then thumb printed them, & filled the hole with ganache, or an Easter colored chocolate M&M. These are really cute if you dress them up to correspond to the holiday you are making them for.

With Valentines Day coming up, you could also do a cute heart shape, or even fill them in the middle with a heart shaped chocolate, or color the coconut a pinkish tint. whatever you decide-just have fun!

Coconut Macaroons in Chocolate Ganache

Macaroons

1 1/3 cups of whole blanched almonds (lightly toasted)

3 1/2 cups confectioners’ sugar

3 cups toasted desiccated coconut

6 egg whites (from six large eggs)

1 tablespoon of granulated sugar

A pinch salt

Ganache Filling

1/2 cup of heavy cream

2 teaspoons whole milk

2 1/2 tablespoons of unsweetened cocoa powder

4 ounces chocolate (fine-quality bitter-sweet, not unsweetened), finely chopped

1/2 cup unsalted butter (1 stick), cut into 1/2 inch pieces

Preheat oven to 400 degrees F.

Directions:

Pulse almonds with 2 cups confectioner's sugar in a food processor until finely ground (almost to a powder) Add remaining 1 1/2 cups of confectioner's sugar and pulse until combined. Add coconut. Beat egg whites with a pinch of salt in a large bowl with an electric mixer at moderately high speed until they hold soft peaks. Fold in almond mixture in 3 batches gently, but thoroughly (batter will be very soft).

Transfer batter to pastry bag and pipe small (1 inch diameter) mounds about 2 inches apart onto parchment-lined baking sheets. Bake macaroons in batches in the middle of the oven until the top are slightly cracked and appear dry, but are still slightly soft to the touch, about 8 to 10 minutes. Transfer macaroons on parchment to a dampened kitchen towel and cool 5 minutes. Peel from paper and completely cool on racks. Move onto making the filling.

                          Finish with Ganache Filling

Bring milk and cream to a total boil in a small, heavy saucepan over moderate heat. Whisk in cocoa, then remove from heat. Add chopped chocolate and butter, stirring until smooth. Cool Chocolate Macaroons filling, then chill, covered, until firm enough to hold its shape when spread, about 30 minutes. Dip bottom of macaroon in Ganache & allow to dry on parchment paper covered cookie sheet.