Ingredients
Macaroons
32 oz  Macaroon (Coconut) Mix
10 oz  Water
2 oz  Banana Compound Chocolate

Ganache
6 oz  Maracaibo 65%
6 oz  Heavy Cream
1/2 oz  Trimoline

Preparation
Macaroons
Place the Macaroon (Coconut) Mix and water in a bowl with the paddle and mix on medium speed for 3 minutes. Allow the mixture to rest for 15 minutes. Mix in Banana Compound and pipe the mixture out onto a sheet pan lined with parchment paper using a medium star tip. Wet the tip of your finger with a little water and press an indentation into each cookie. Bake the cookies in an oven that has been pre heated to 345°F to 360°F for 15 to 20 minutes, or until golden brown.

Chocolate Ganache
Place Maracaibo 65% and the Trimoline into a bowl. Bring heavy cream to a boil and pour it over the Maracaibo 65%. Stir with a wire whisk until all the ingredients are incorporated. Allow the Ganache to cool.

Decoration
Pipe ganache into each indentation on the Macaroons.

Specialty Ingredients
#6707-172 HERO-Swiss BANANA COMPOUND
#22320 Macaroon (Coconut) Mix
#31118 FELCHLIN-Swiss MARACAIBO 65%
#90435 Trimoline