I love ganache. I love saying it. I love eating it. And coconut covered in ganache? It's pretty amazing.
We were headed down south to visit family for a few days, and I wanted to make something to bring along. I discovered the secret to being a good guest a while ago. It's so simple: Bring something sweet. People love baked goods, and once you walk in the door with a Pyrex dish full of goodies, it doesn't matter what else you do the rest of your stay. You can be a piggy at dinner and no one says anything. You can hog the baby and no one cares. You brought a treat. You are golden.
I found the recipe for these coconut macaroons with chocolate ganache in this book. It is such a lovely book. It had me laughing, crying, and really hungry the whole time. I love books about food.
Coconut Macaroons with Chocolate Ganache
I found the recipe for these coconut macaroons with chocolate ganache in this book. It is such a lovely book. It had me laughing, crying, and really hungry the whole time. I love books about food. Coconut Macaroons with Chocolate Ganache
From A Homemade Life
Macaroons:
3 c. lightly packed sweeted shredded coconut
3/4 c. sugar
3/4 c. egg whites (from about 5 large eggs)
1 1/2 t. vanilla extract
Ganache:
4 ounces bittersweet chocolate, finely chopped
1/2 c. heavy cream
Place the coconut, sugar, and egg whites in a heavy saucepan and stir well. Cook over medium-low heat, stirring frequently, 10 to 15 minutes. The mixture will look very creamy as it heats, and then it will slowly get a bit drier, with individual flakes of coconut becoming discernable. Stop cooking when it no longer looks creamy but is still quite sticky and moist, not dry. Remove from heat and stir in the vanilla. Scrape the mixture into a pie plate or small baking sheet, spread it out a bit to allow it to cool quickly, and refrigerate until cold, about thirty minutes. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Using your hands or a small ice cream scoop, scoop and firmly pack the coconut mixture into small domes. Space them evenly on the baking sheet.
Bake the macaroons until evenly golden, about 30 minutes. Cool completely on the pan on the wire rack.
Put the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, swirling the pan occasionally, until it is hot and steaming. Do not allow it to boil. Remove the pan from the heat, and pour the cream over the chocolate. Let sit for 1 minute, then stir until smooth. Spoon the warm ganache generously over the macaroons.
Refrigerate the macaroons on the rack until the ganache sets, at least 2 hours.
Makes 14-18 macaroons
