Coconut Macaroons with Coffee Ganache Drizzle
Coconut macaroons, topped with a decadent coffee ganache drizzle, combine sweet, chewy coconut with a rich chocolate-coffee kick.
Ingredients
For the Coconut Macaroons:
- 2 ½ cups shredded coconut
- 2 large egg whites
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
For the Coffee Ganache Drizzle:
- ¼ cup heavy cream
- 1 tbsp finely ground coffee
- 4 oz semisweet chocolate
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat to 325°F (163°C). Line a baking sheet with parchment paper.
- Make the Macaroon Mix: In a bowl, whisk egg whites, sugar, vanilla, and salt. Stir in shredded coconut until combined.
- Shape the Macaroons: Scoop spoonfuls of the mixture onto the baking sheet, forming small mounds.
- Bake the Macaroons: Bake for 18-20 minutes until golden, then cool on a wire rack.
- Prepare the Ganache: In a saucepan, heat cream and coffee until simmering. Pour over chopped chocolate, stir until smooth, then add vanilla.
- Drizzle the Ganache: Drizzle the ganache over the cooled macaroons and let it set.
- Serve: Allow the ganache to firm up before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 150 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 4%
- Magnesium: 3%
- Calcium: 2%
- Vitamin E: 3%
- Potassium: 3%
Additional Notes/Tips
- Add a pinch of cinnamon or nutmeg to the ganache for a warm, spiced twist.
- Make sure the ganache is slightly cooled before drizzling, so it doesn’t run too much.
- These macaroons can be stored in an airtight container for up to 5 days.