Chocolate Ganache-Filled Macaroons

60 16 servings, 2 macaroons (40 g) each
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16 servings, 2 macaroons (40 g) each

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  • 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 centre 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 centres of macaroons; top with nuts.


Prepare using 2 oz. (1/3 of 170-g pkg.) Baker's Bittersweet Chocolate.


  • 16 servings, 2 macaroons (40 g) each

Nutritional Information

Serving Size 16 servings, 2 macaroons (40 g) each
Calories 180
% Daily Value
Total fat 9g
Saturated fat 7g
Cholesterol 0mg
Sodium 110mg
Carbohydrate 23g
Dietary fibre 3g
Sugars 19g
Protein 2g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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