I really love making macarons because they can be quite challenging. When they turn out with the right foot, perfect color, and no cracks, it’s incredibly satisfying and truly makes my day. Whenever I have the chance, I enjoy baking a batch and experimenting with different flavors for variety. These Coconut Macarons are made using the Italian meringue method, just like the raspberry macarons. I’ve started using this method more recently, especially because it allows for immediate baking after piping. Unlike the French meringue method, there’s no need to let them dry first.
To enhance the coconut flavor, I’ve incorporated shredded coconut inside the shells and sprinkled more on top before baking. For the filling, I first caramelize the coconut for extra texture, then mix it into a white chocolate filling along with some organic coconut extract.
For coconut lovers, these macarons are a dream come true. They’re slightly crispy on the outside and perfectly tender on the inside, making them an amazing treat for any occasion or season. You can also prepare the macarons in advance, freeze them, and enjoy them later.
Hope you will try them out and enjoy these amazing macarons! If you do, make sure to share the photos with me on Instagram.
Other macaron recipes you may like to try
These Chocolate Macarons are made using the French Meringue. These delectable treats offer a perfect blend of rich chocolate flavors and delicate almond shells.
Whenever you want to impress your friends or family, I suggest making this Macaron Cake. This dessert is a giant chocolate macaron filled with sweetened condensed milk buttercream and flavorful raspberry jam.
For more coconut desserts check our full collection of Coconut Recipes.
YOU MAY ALSO LIKE:
Raspberry Macarons
Strawberry Macaron Cake
Coconut Crispy Cookies
Raspberry Coconut Mousse Cake
Almond Coconut Cake
Coconut Crinkle Cookies
Bounty Mousse Cake
Coconut Truffles
Coconut Macarons
Ingredients
Macaron Shells
- 1 ½ cup (150g) ground almonds
- 1 ¼ cup (150g) powdered sugar
- 2 tbsp (10g) unsweetened shredded coconut
- 55g egg whites (from about 2 small eggs)
- White food coloring powder
- 55g egg whites (from about 2 small eggs)
- pinch of salt
- 3/4 cup (150g) granulated sugar
- 2 ½ 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
Instructions
Prepare white chocolate coconut filling.
- To caramelize coconut flakes, add sugar and water to a medium frying pan over medium heat until dissolved completely. Add shredded coconut and stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl, and set aside.
- Place the chocolate and cream in a heatproof bowl and melt over a bain-marie. Add the coconut extract, white food coloring (if using), and crispy coconut. Set aside to cool at room temperature or refrigerate until ready to use.
Prepare the macaron shells.
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 285-300F (140-150C).
- Using a food processor, grind the powdered sugar and almond powder together until fine. Sift through a sieve into a large bowl.
- Place 55 g egg whites and white food coloring in a small bowl. Beat until well combined, then pour over the sifted almonds.
- Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
- 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.
- Add the whipped egg whites to the almond mixture and gently fold in using a rubber or silicone spatula until combined and smooth. Continue working the batter until it flows in thick ribbons when the spatula is lifted.
- Transfer the mixture to the piping bag fitted with a 1/2 inch (1cm) plain tip.
- Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced 1-inch (2cm) apart.
- Rap the baking sheet firmly on the countertop a few times to flatten the macarons and remove any air bubbles.
- Bake for 20-24 minutes. Let cool slightly before removing from the baking sheet.
Fill the macaron shells.
- Place the white chocolate coconut filling into a piping bag and spread it on the inside of the macarons, then sandwich them together. If the white chocolate is too hard, melt it slightly over a bain-marie to achieve the right consistency.
- Refrigerate the macarons for at least one day before serving to meld the flavors. Before serving, allow them to come to room temperature.
Video
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.
omigosh these macarons and the photos of them are STUNNING
I love your videos and all your receipes. You’re such an inspiration. I will definitely give this one a try!
These macarons look delicious! Is it must to boil a sugar sirop or I can just add the granulated sugar to all of the egg whites?
Hi Ana.
For italian meringue method the syrup is necessary.
Where do you buy your food coloring powder
Hello,
I usually by them from on line stores.
THIS RECIPE IS A DISASTER!!!!!!!! THE MACARONS CAME OUT FLAT AND STICKY, I THINK THE RECIPE IS COMPLETELY WRONG! INSTRUCTIONS NEED TO BE A LOT CLEARER!
I can assure you the recipe is good.. the problem is that macarons can be very tricky.. even if the recipe is easy.. they are very sensitive to humidity.. oven temperature.. the way you beat the whites.. if you deflate them too much the batter gets runny and no feet form .. if you don't deflate them enough they get cracks on top.. you just have to repeat the recipe for several time to adjust it according to your oven and get used with the right consistency of the batter.. not too thick.. not too runny either.. hope you'll have the chance to try them again
Agreed!! These suckers are so finicky. It the best way to make them though as other recipes don’t work as well for me.
Hi Ella! I was wondering can I use 4 large eggs for this recipe? Thanks!
Hi I was wondering how does/ would you change the recipe if you only have sweetened coconut? Thanks
Hi!!! Would love to try this recipe. One query, when you say powdered sugar, do u mean icing sugar (sugar +cornflour) or normal sugar which is grinded to a fine powder? Thanks a ton!
Tried this recipe after making the chocolate macarons. It was not successful for me. Strangely out of the 3 trays 1 was good and the others were very cracked. Also, the filling was watery and is now in the freezer. I am new to this, but I thought the Italian method was supposed to be “easier”? I will try to find a French method recipe to see if that comes out better. For now, I’m finished trying the Italian method since the syrup and timing issue seems to be trickier — for me.
The White chocolate ganache for this seems runny. My reading, just now, tells me that 45-60ml cream to about 300-350g of white chocolate forms a stiff ganache. This has a lot more cream than that. The filling is still very fluid at fridge temperature.
Hi! Just wanted to let you know that in the written instructions above you’re missing the step of adding the shredded coconut in with the almond flour and powdered sugar – I see in the video but I was confused at first! Just letting u know!
When do you add the 2T of coconut (as listed under MACARON SHELLS)?
Tks!
I add them while mixing almonds with powdered sugar.. also add the coconut so they mix together
Can i use ready to use egg white?
Because i throw The egg yolk away
Thank you! I Love this recipe! I Have used it several times. I have not got it down perfectly yet. I either over or under mix, or the weather that day wasn’t prime. But they still taste delicious! I have a double oven & one oven isn’t as great for making macarons. Macarons are so temperamental but I still enjoy making them, even if they’re not perfect!