Chocolate Ganache Filled Macaroons

Chocolate Ganache Filled Macaroons

recipe image


  • 2 ¾ cups unsweetened flake coconut
  • ⅛ teaspoon powdered stevia
  • ⅛ teaspoon salt
  • 4 egg whites
  • ½ teaspoon pure almond extract
  • 2 ounces bittersweet or 80% cacao chocolate
  • 2 tablespoons heavy whipping cream
  • 24 whole almonds


  1. Preheat oven to 325°.
  2. In mixing bowl, combine coconut, stevia, and salt. Add egg whites and almond extract. Mix well.
  3. Cover baking sheet with parchment paper. Drop coconut mixture into mounds, using approximately 1 tablespoon for each mound. Press small indentation into center of each.
  4. Bake 15 minutes or until edges are golden brown. Cool completely on cookie sheet.
  5. In microwave-safe bowl or on stovetop, melt chocolate. Remove from heat. Add cream and stir until mixture is smooth and well blended, reheating slightly if needed. Spoon approximately ½ teaspoon chocolate mixture into center of macaroons; top each with an almond.
  6. Yield: 24 cookies
  7. TIP- Initially I had trouble with these cookies falling apart. A brilliant solution: bake them in mini muffin tins. Works great!

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