I really love making macarons as they can be quite challenging. If they turn with the right foot, right color and no cracks can be really satisfying and they definitely make my day. Whenever I have the chance I like to bake a batch and always try different flavors for more variety. These coconut macarons are made as the raspberry macarons using the Italian meringue method. I started to use this method more lately especially for the fact that they can be baked immediately as they are piped. With this method there is no need to let them dry as it happens with the French meringue method.
To enhance the coconut flavor I’ve used shredded coconut inside the shells as well as sprinkled on top before baking. For the filling the coconut is caramelized first for extra texture and then added to a white chocolate filling along some organic coconut extract.
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. You can prepare the macarons in advance, freeze and have them for later use.
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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 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 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 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.
- 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 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).
- Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
- In a small bowl place 55g egg whites and white food coloring. Beat together until well combined. Pour the whites over the sieved 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 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.
- Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
- Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
- Rap the baking sheet a few times firmly on the countertop to flatten the macarons and to remove air bubbles.
- Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
- Place the white chocolate coconut filling into a piping bag and spread on the inside of the macarons and sandwich them together. If the white chocolate is too hard melt slightly over bain-marie to reach the right consistency.
- Refrigerate for at at least one day before serving, to meld the flavors. Before serving let macarons get 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
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!