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Coconut Macarons

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Rating: 4.0; Vote: 1

For coconut lovers these macarons are a dream come true, a bit crispy on the outside and perfectly tender inside, definitely an amazing treat for any occasion or any season. Ingredients Makes about-40-50 macarons Macaron Shells 1 1/2 cup (150g) ground almonds 1 1/4 cup (150g) powdered sugar 2 tbsp (10g) unsweetened shredded coconut 55g egg whites (from about about 2 small eggs) White food coloring powder 55g egg whites (from about about 2 small eggs) pinch of salt 3/4 cup (150g) granulated sugar 2 1/2 tbsp (38ml) water White Chocolate Coconut Filling 9 oz (250g) white chocolate 1/2 cup (120g) whipping cream 2 tsp (10ml) coconut extract White food coloring Caramelized Coconut For Filling 1/2 cup (35g) unsweetened shredded coconut 2 tbsp (30g) sugar 1 tbsp (15ml) water 1. Prepare white chocolate coconut filling. To caramelize coconut flakes, add sugar and water in a medium frying pan over medium heat until dissolved completely. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl and set aside. 2. Place chocolate and cream into a heatproof bowl and melt over bain-marie. Add coconut extract, white food coloring if used and crispy coconut. Set aside to cool at room temperature. 3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about inch, 1 cm) ready. Preheat oven to 285-300F (140-150C. 4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl. 5. In a small bowl place 55g egg whites and white food coloring. Beat together until well combined. Pour the whites over the sieved almonds. 6. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup. 7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed. 8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. 9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip. 10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2. 5 cm) circles, evenly spaced one-inch (2 cm) apart. 11. Rap the baking sheet a few times firmly on the countertop to flatten the macarons and to remove air bubbles. 12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet. 13. Place the white chocolate coconut filling into a piping bag and spread on the inside of the macarons and sandwich them together. 14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.
Date: 2019-07-03

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Comments and reviews: 10

Suchart Boontid
I love when she makes something with coconut in the name (or any other ingredients for that matter, like raspberry or orange etc) she'd put shredded coconut and coconut extract in every part of the dessert to intensify the coconut flavor to make sure you taste it in every bite.
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Nevine Sadala
Please, How much time did you spend on beating the egg white? I tried your receipt today but I think I spend too much time beating the egg white. I don't have kitchen aid. I have mixer like you showed in your you tube. Also I did not see stiff peak. It was not soft either.
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Alxmir23
so by pouring very hot sugar syrup in egg white. the meringue cooks so no problem with raw egg and it seems like incorporating a liquid to the whipped egg whites seems better than pouring sugar which you have to worry about being grainy
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Suie White
Beautiful work. One question: so usually when I make Macarons I have to let them sit for about 20-30min so the top is dry but this recipe doesn't have this step. Is it because you whipped the meringue with hot sugar?
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joe williams-nelson
I just made these and its my first time making macarons. Oh my goodness, these are the best things Ive ever eaten. Mine cracked, but I think I over mixed them. Your recipes and techniques are so helpful.
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Flowergirl
Everytime I bake macarons they turnout awful, flat and hard whats the problem? one time they come out little better but also not good. I read a lot about macarons and tried all of that but same thing
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Sijoon Jang
This looks so great Most similar to Le Cordon Bleu's recipe. Also, I love that you are using white chocolate ganache instead of butter cream filling. I will have to try this recipe. Thank you: D
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HappyAnitissima
Hi It looks so yummi But. you didn't wait before put it in the oven. I've seen a Lot of recepies where this Step was Very important. Could you explain? Thank u in advice: )
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Nichan
Did you also re-grind the leftover of the almond+sugar that is not too fine? I see there is some leftoverEdit: i tried and had feet. but hollow. Haha. What happened? Goodness.
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Canadium
Those look great I always thought macarons had to sit for 30 minutes to develop a skin once they were piped prior to baking? Yours look perfect even though you didn't.
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