Coconut macarons are delightful treats that combine the chewy texture of coconut with the lightness of a classic French macaron. These bite-sized cookies are not only delicious but also perfect for various occasions. Whether you enjoy them with your afternoon tea or serve them at celebrations, coconut macarons are sure to impress!
Why Make This Recipe
Making coconut macarons at home is a fun and rewarding experience. They are relatively simple to prepare but pack a lot of flavors in each bite. You can customize their colors and flavors to match your preferences or the occasion. Plus, people love the combination of coconut and white chocolate, making these macarons a crowd-pleaser!
How to Make Coconut Macarons
Making coconut macarons involves a few steps, but don’t worry! Follow this guide, and you’ll be enjoying homemade macarons in no time.
Ingredients:
- 100 grams almond flour (3.5 oz)
- 100 grams powdered sugar (3.5 oz)
- 6 grams cornstarch (0.2 oz)
- 77 grams egg whites (2.7 oz)
- 70 grams granulated sugar (2.4 oz)
- Gel food coloring (I used a drop of purple and a drop of blue)
- 200 grams chopped white chocolate* (7 oz)
- 85 grams coconut cream (3 oz)
- 113 grams coconut flakes (4 oz)
- 113 grams white chocolate (4 oz)
- 1/4 cup toasted coconut flakes
Directions:
- French Method Shells: Start by sifting the almond flour, powdered sugar, and cornstarch together in a bowl. In another bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar while continuing to whisk until you achieve stiff peaks. Fold in the almond flour mixture gently and add gel food coloring if desired.
- Piping: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Let them sit at room temperature for about 30-60 minutes until a skin forms on top.
- Baking: Preheat your oven to 150°C (300°F). Bake the macarons for 15-20 minutes or until they have risen and formed feet. Allow them to cool completely before removing them from the baking sheet.
- Coconut White Chocolate Ganache: In a small saucepan, heat the coconut cream until it’s hot but not boiling. Pour it over the chopped white chocolate and let it sit for a couple of minutes. Stir until smooth and creamy.
- To Assemble: Take one macaron shell, spread or pipe a generous amount of ganache on the flat side, and sandwich it with another shell. Roll the edges in toasted coconut flakes for a nice touch.
- Storage: Store the assembled macarons in an airtight container in the fridge for up to a week. Allow them to come to room temperature before serving.
How to Serve Coconut Macarons
Coconut macarons can be served as a sweet treat during tea time or as dessert at parties. They pair well with coffee, tea, or milk. For an attractive presentation, arrange them on a colorful platter or in a cute box to gift to friends.
How to Store Coconut Macarons
Keep them in an airtight container in the fridge to maintain freshness. You can also freeze them if you want to make a batch ahead of time. Just ensure they are properly sealed to avoid freezer burn.
Tips to Make Coconut Macarons
- Make sure your egg whites are at room temperature for better whipping.
- Sift the dry ingredients well to avoid lumps in your batter.
- Be gentle when folding the batter; overmixing can cause flat macarons.
- Let the macarons form a skin before baking to achieve the perfect texture.
Variation
You can experiment with different flavors by adding fresh fruits like raspberry or lemon to the ganache. Another fun variation is to add matcha powder for a green tea macaron!
FAQs
- Can I use shredded coconut instead of flakes?
- Yes, but it may change the texture. Coconut flakes give a better chewiness.
- Why did my macarons crack?
- Cracking is often due to not letting them sit long enough to form a skin or baking at too high a temperature.
- How do I know when my macarons are done baking?
- They should have risen and formed “feet.” You can gently tap the sides; if they don’t stick, they’re ready!
Enjoy making and sharing your coconut macarons!
Coconut Macarons
Ingredients
Macaron Shell Ingredients
- 100 grams almond flour (3.5 oz)
- 100 grams powdered sugar (3.5 oz)
- 6 grams cornstarch (0.2 oz)
- 77 grams egg whites (2.7 oz)
- 70 grams granulated sugar (2.4 oz)
- 1 drop gel food coloring Use to achieve desired color
Filling and Topping Ingredients
- 200 grams chopped white chocolate (7 oz)
- 85 grams coconut cream (3 oz)
- 113 grams coconut flakes (4 oz)
- 113 grams white chocolate (4 oz)
- 1/4 cup toasted coconut flakes For rolling edges
Instructions
Preparation of Shells
- Sift the almond flour, powdered sugar, and cornstarch together in a bowl.
- In another bowl, whisk the egg whites until they form soft peaks.
- Gradually add the granulated sugar while continuing to whisk until you achieve stiff peaks.
- Fold in the almond flour mixture gently and add gel food coloring if desired.
Piping
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Pipe small rounds onto a baking sheet lined with parchment paper.
- Let them sit at room temperature for about 30-60 minutes until a skin forms on top.
Baking
- Preheat your oven to 150°C (300°F).
- Bake the macarons for 15-20 minutes or until they have risen and formed feet.
- Allow them to cool completely before removing them from the baking sheet.
Coconut White Chocolate Ganache
- In a small saucepan, heat the coconut cream until it’s hot but not boiling.
- Pour it over the chopped white chocolate and let it sit for a couple of minutes.
- Stir until smooth and creamy.
Assembly
- Take one macaron shell, spread or pipe a generous amount of ganache on the flat side, and sandwich it with another shell.
- Roll the edges in toasted coconut flakes for a nice touch.
Storage
- Store the assembled macarons in an airtight container in the fridge for up to a week.
- Allow them to come to room temperature before serving.
