Chocolate Ganache-Filled Macaroons

• 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
• 2/3 cup sugar
• 1/4 tsp. salt
• 4 egg whites
• 1 tsp. almond extract
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1 cup thawed COOL WHIP Whipped Topping
• 32 PLANTERS Dry Roasted Almonds (1/4 cup)

1. Heat oven to 325 degrees F.
2. Combine coconut, sugar and salt in large bowl.
3. Add egg whites and extract; mix well.
4. Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp.
5. coconut mixture for each mound.
6. Press indentation into center of each.
7. Bake 20 min.
8. or until edges are golden brown.
9. Cool completely on baking sheet.
10. Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.
11. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
12. Cool.
13. Spoon melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag.
14. Use to fill centers of macaroons; top with nuts.

s angel, sugar, salt, egg whites, almond extract, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-ganache-filled-macaroons-162246.aspx (may not work)