Coconut Macarons
Delightful coconut macarons that combine the chewy texture of coconut with the lightness of a classic French macaron, perfect for any occasion.
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.
Notes
Ensure egg whites are at room temperature for better whipping. Sift dry ingredients well to avoid lumps. Be gentle when folding to avoid flat macarons. Let the macarons form a skin before baking for perfect texture. Freeze them for longer storage.