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Coconut Macaroon Ganache Mini Pies

Coconut Macaroon Ganache Mini Pies


Fill any dessert with ganache and the first bite will always be…Oh my!  Sometimes I start out thinking “This is really too much, too rich” but then I end up thinking of how perfect and fabulously delicious it is! And for something so fancy tasting, it’s the simplest to make. So when I saw the market display of macaroons, I instantly paired ganache with a coconut macaroon crust. Some days you just want fast and easy. Using prepared macaroons for a pie crust is quick way to save yourself some time. All they need is a quick crisp in the oven before pouring in your favorite filling. Even if you don’t have a pan to make mini pies, a muffin or mini muffin pan would work wonderfully. While the coconut macaroons called to me first, I know I’ll be back for the almond macaroons and fill them with a lovely lemon filling for a Spring celebration.


Coconut Macaroon Ganache Mini Pies
Recipe type: Dessert

A muffin tin would work well too!
  • 1 (12 oz.) package semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 (10 oz.) can coconut macaroons

  1. Pour chocolate chips in a bowl.
  2. Heat cream until it comes to a boil.
  3. Pour over chocolate chips and let sit 5 minutes.
  4. Stir until smooth.
  5. Preheat oven to 350 degrees.
  6. Crumble 2 macaroons in each pie/muffin pan.
  7. Press firmly making a even layer.
  8. Bake for 10 minutes. Set aside to cool.
  9. Fill each pie with ganache and allow to firm before serving.

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