I love macarons, so whenever I have two egg whites left over, the first thing that comes to mind is making macarons. Recently, I had the idea to combine Coconut Macarons with a Strawberry and White Chocolate Ganache. I have to say, these are the best French coconut macarons I’ve made so far.
My family adores these French coconut macarons. I’m also thrilled that I didn’t have to use any artificial colors, which makes them even more amazing. The natural flavors and vibrant appearance are simply delightful.
How to make Coconut Macarons with White Chocolate and Strawberry Filling
Begin with preheating the oven to 340ºF (170ºC). Line two baking sheets with parchment paper and prepare a pastry bag with a plain tip (about 1/2-inch, 1 cm).
How to make the coconut macaron shells
Grind together powdered sugar and almond powder using a blender or food processor. In a mixer, beat egg whites until they begin to rise and hold their shape. Gradually add granulated sugar while whipping until the mixture is very stiff and firm, about 2 minutes.
Fold the dry ingredients into the beaten egg whites in two batches with a rubber spatula. Once the mixture is smooth and there are no streaks of egg white, transfer the batter into the pastry bag. (Standing the bag in a tall glass can help if you’re alone.)
Pipe the batter onto the parchment-lined baking sheets in 1-inch (1 cm) circles, evenly spaced 1 inch (2 cm) apart. Rap the baking sheet firmly on the counter to flatten the macarons and sprinkle coconut flakes on top of each. Let them rest at room temperature for 30-90 minutes until a skin forms. If the tops are dry and nothing sticks to your finger when touched, they are ready to bake.
Bake for 15-18 minutes. Let them cool completely before removing them from the baking sheet.
How to make the white chocolate strawberry filling
Prepare the strawberry filling by heating the cream in a small saucepan. When it just begins to boil, remove from heat and add the chopped white chocolate. Let it sit for a few minutes, then stir until smooth. Stir in the coconut flakes, strawberry jam, and pieces of butter. Let the mixture cool completely before using.
Spread a bit of strawberry filling on the inside of one macaron shell, then sandwich it with another shell. Let the macarons stand for at least one day before serving to allow the flavors to meld.
Hope you will try these amazing coconut macarons with strawberry chocolate filling. If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.
Chocolate Macarons
Chocolate Macarons with Salted Caramel Filling
Cappuccino Macarons
Raspberry Macarons
Poppy Seed Macarons
Coconut Macarons
Chocolate Macaron Cake
Pistachio Strawberry Macaron Cake
Coconut Macarons with White Chocolate Strawberry Ganache
Ingredients
Macaron Batter
- 1 cup powdered sugar
- 1/2 cup powdered almonds
- 2 large egg whites , at room temperature aged for 4 to 5 days in the fridge
- 5 tbsp granulated sugar
- 2 tbsp coconut flakes to garnish the tops
Strawberry Ganache
- 1/3 cup strawberry jam
- 1/3 cup heavy cream
- 5 oz (150g) white chocolate
- 4 tbsp coconut flakes , grounded in blender
- 2 tbsp unsalted butter
Instructions
Prepare the coconut macaron shells.
- Preheat oven to 340ºF (170ºC).
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1 cm) ready.
- Grind together the powdered sugar with the almond powder ; use a blender or food processor.Â
- Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
- Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch (2 cm) circles, evenly spaced one-inch (2 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons and sprinkle coconut flakes in top of each. Let them rest at room temperature. A skin needs to form, and it can take 30-90 minutes,depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they’re ready to bake.
- Bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Prepare the strawberry filling.
- Heat the cream in a small saucepan. When it just begins to boil remove from heat and add the chopped chocolate. Let sit few minutes, then stir until smooth. Stir in the coconut flakes, jam and pieces of butter. Let cool completely before using.
- Spread a bit of strawberry filling on the inside of the macarons then sandwich them together.Â
- Let them stand at least one day before serving, to meld the flavors.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
thanks for this wonderful recipe! I noticed how you mentioned stir in pieces of butter into the filling but you haven’t provided the amount needed in the recipe 🙂 thanks so much!!
Thank you for noticing, somehow seems I forgot to add the quantity of butter into the ingredients. i will correct it right away. I used 2 tbsp of unsalted butter. Hope you will try these, were one of our favorite.
Hello! I have made your chocolate macaroons many times now, and they are always gobbled up as soon as I get that chocolate filling in them! I want to make these (minus the coconut), but I was looking at the recipe and saw that the only dry ingredients are the powdered sugar and the powdered almonds; whereas your other recipes call for a third dry ingredient of some kind. I am wondering if these still come out OK and if the batter isn’t too moist without a 3rd dry ingredient?
Thank you for the amazing recipes!
Hi Lani, I am glad you loved the chocolate macarons. The macarons will be perfect without the 3d dry ingredient, actually this is the classic recipe of macarons that uses only powdered almonds and powdered sugar. The 3rd ingredient is just for making variations to the classic ones. Just make sure when you make these, to let them rest before baking, it is really important. Read carefully the step nr 7. Let me know how they turned out for you.
Can I use the filling like a regular thick ganache, like something you would cover a cake with and end up with a thick shell? I’ve been looking for ways to infuse ganache with other flavors, I have chi and chili down but some recipes use jam, others use jelly, and some even powdered fruit. I prefer to use fresh ingredients and have this as a seasonal item. Thank you! Your macaroons look fantastic! Next on my to do list
Thanks for your appreciation. I think the filling may work for covering the cake. Didn't try it, but I see no reason why this shouldn't work.
I see that the recipe calls for powdered almonds. Can I use almond flour (sifted)?
Powdered almonds is the same with almond flour, so yes.. you can use almond flour.
Can I just adopt you? Your recipes look phenomenal! Not tried anything yet, but will be trying these tasty looking macarons first!!
hehe.. let me know if you try them out.. I love macarons.. one of the best treats ever.
I’m totally in love with this recipe <3 Thanks so much for sharing this amazing recipe <3