Chocolate Ganache-Filled Macaroons

1. 1

   Heat oven to 325 degrees F.

2. 2

   Combine coconut, sugar and salt in large bowl.

3. 3

   Add egg whites and extract; mix well.

4. 4

   Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp.

5. 5

   coconut mixture for each mound.

6. 6

   Press indentation into centre of each.

7. 7

   Bake 20 min.

8. 8

   or until edges are golden brown.

9. 9

   Cool completely on baking sheet.

10. 10

    Meanwhile, microwave chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.

11. 11

    or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.

12. 12

    Cool.

13. 13

    Spoon melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag.

14. 14

    Use to fill centres of macaroons; top with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.