These Toasted Coconut Macarons are a delicate, melt-in-your-mouth treat combining a light coconut shell with creamy white chocolate ganache and a crunchy toasted coconut topping.
Naturally rich in plant-based protein from almond flour and moderate in healthy fats, they offer a satisfying yet wholesome indulgence.
Perfect for everyday baking, these macarons are ideal for meal prep, gifting, or an elegant dessert that’s both visually stunning and nutrient-conscious.
Toasted Coconut Macarons
Equipment
- 1 Kitchen Scale
- 1 Stand Mixer with Whisk Attachment
- 1 fine mesh strainer
- 1 Half Sheet Pan
- 1 Silicone Macaron Mat
- 1 ½ inch round piping tip
Ingredients
White Chocolate Ganache
- 226 g white chocolate chopped
- 120 g heavy cream
- 1½ tsp coconut extract
Macarons
- 100 g egg whites room temperature
- ¼ tsp cream of tartar
- 60 g granulated sugar
- 110 g almond flour sifted
- 200 g powdered sugar sifted
- ¼ tsp coconut extract
Garnish
- 57 g white chocolate melted
- ¼ cup shredded coconut toasted
Instructions
- Prepare the White Chocolate Ganache: Finely chop the white chocolate and place it in a heatproof mixing bowl. In a separate microwave-safe bowl, gently heat the heavy cream until it’s warm to the touch, but not boiling (about 1–2 minutes). Pour the hot cream over the chopped chocolate and allow it to sit undisturbed for two minutes. This allows the chocolate to melt evenly. Afterward, stir gently with a spatula until the mixture is smooth and fully incorporated. Add 1½ teaspoons of coconut extract and mix well. Cover the ganache and set it aside at room temperature to thicken, or refrigerate if you want to speed up the process. Note: Don’t attempt to pipe the ganache until it has reached a thicker, pipeable consistency. If it becomes too firm, microwave in 10-second intervals and stir until smooth.
- Toast the Coconut (Optional but Recommended): Preheat your oven to 350°F (175°C). Spread the shredded coconut in a single, even layer on a parchment-lined baking sheet. Place the tray in the oven and toast for 5–10 minutes, stirring every few minutes to ensure even browning. Keep a close eye on the coconut, as it can burn quickly. Once golden brown, remove from the oven and allow it to cool completely to room temperature. Toasted coconut adds a wonderful crunch and enhances the nutty, aromatic flavor of the macarons.
- Sift Dry Ingredients: In a large mixing bowl, sift together the almond flour and powdered sugar. This step ensures a smooth, lump-free macaron batter and contributes to the delicate, silky texture of the final shells. Set the sifted mixture aside until ready to fold into the egg whites.
- Whip the Egg Whites: Place the room-temperature egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until they become foamy. Add ¼ teaspoon of cream of tartar to stabilize the meringue and enhance volume. Gradually increase the speed to medium-high and slowly add 60 grams of granulated sugar, a little at a time, ensuring the sugar fully dissolves. Continue whisking on high speed until the egg whites form stiff, glossy peaks. Add ¼ teaspoon of coconut extract at this stage and whisk briefly to incorporate.
- Fold in Dry Ingredients: Gently fold half of the sifted almond flour and powdered sugar mixture into the whipped egg whites using a spatula. Take care to use a slow, deliberate folding motion to maintain the airiness of the meringue. Once the first half is fully incorporated, fold in the remaining dry ingredients. Continue folding carefully until the batter reaches a smooth, flowing consistency often described as “lava-like.” A test: lift the spatula and draw a figure “8” with the batter—if it flows without breaking, it’s ready. Avoid over-mixing, as this can cause flat or hollow macarons.
- Pipe the Macaron Shells: Line a large baking sheet with a silicone macaron mat or parchment paper. Transfer the batter into a piping bag fitted with a ½-inch round tip. Hold the piping bag perpendicular to the mat and pipe uniform 1-inch circles, leaving space between each shell. Once all shells are piped, lift the baking sheet and drop it gently onto the counter 3–4 times to release any trapped air bubbles. Use a toothpick to pop any remaining visible bubbles for a smooth, even surface.
- Rest the Macaron Shells: Allow the piped macarons to rest at room temperature for 30–40 minutes. During this time, the shells will form a thin, dry “skin” on the surface. You should be able to lightly touch them without the batter sticking to your fingers. This resting stage is crucial for the development of the classic macaron “feet” during baking.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake one tray at a time on the center rack for 13–15 minutes. To test doneness, gently touch the tops of the macarons—if they don’t move on their “feet,” they are ready. Avoid opening the oven door too early, as sudden temperature changes can crack the shells. Allow the macarons to cool completely on the baking sheet before attempting to remove them. Fully cooled shells should peel away easily.
- Assemble the Macarons: Pair the shells according to size. On the flat side of one shell, pipe a generous amount of the prepared white chocolate ganache. If desired, drizzle a little melted white chocolate on the other shell and sprinkle with toasted coconut for a decorative and flavorful touch. Sandwich the shells together gently, ensuring the ganache spreads evenly.
- Mature and Store: Place the assembled macarons in an airtight container and refrigerate for 12–24 hours. This allows the flavors to meld and the texture to soften slightly. Macarons can be stored in the fridge for up to 5 days. For the best texture, remove them from the refrigerator about one hour before serving to allow them to reach room temperature, ensuring a tender, melt-in-your-mouth experience.
- Chef’s Tips for Perfection: Always clean your mixing bowl and whisk attachment with lemon juice or white vinegar before whipping egg whites to remove any residual fat. Be precise with measurements, especially almond flour and powdered sugar, for consistent results. Handle the batter gently when folding to maintain airiness and achieve proper macaron “feet.”
Notes
- Measure all ingredients precisely using a kitchen scale for consistent results.
- Sift almond flour and powdered sugar to prevent lumps and create smooth macaron shells.
- Ensure egg whites are at room temperature before whipping for better volume and stability.
- Thoroughly clean the mixing bowl and whisk to remove any traces of fat that can hinder meringue formation.
- Fold the batter gently to achieve a “lava-like” consistency—over- or under-mixing can affect texture and rise.
- Allow piped shells to rest at room temperature until a thin skin forms; this ensures proper “feet” during baking.
- Toasted coconut adds extra flavor and crunch but can be skipped if preferred.
- Allow the ganache to thicken fully before piping; too soft ganache will make assembly messy.
- Refrigerate assembled macarons for 12–24 hours to enhance flavor and texture.
- Handle macarons gently to avoid breaking the delicate shells.
Chef’s Secrets For Perfect Macarons
The key to flawless macarons lies in precision and patience.
Ensure egg whites are at room temperature before whipping, and clean your mixing tools thoroughly to remove any traces of fat.
Folding the batter to the ideal “lava-like” consistency is critical—over-folding results in flat shells, while under-folding prevents proper rise.
Toasting shredded coconut before garnishing adds a subtle crunch and deeper aroma.
Finally, allowing the assembled macarons to rest in the fridge for 12–24 hours allows flavors to meld and textures to soften beautifully.
Serving Suggestions For Coconut Macarons
These macarons are a versatile dessert suitable for various occasions.
Serve them alongside a hot cup of coffee or tea for an elegant afternoon treat.
They pair well with tropical fruits like pineapple or mango for a refreshing contrast, or can accompany a rich chocolate mousse to create a decadent dessert platter.
Individually wrapped, they make charming gifts or party favors.
Their light, nutty flavor profile also complements sparkling wine or champagne for festive celebrations.
Storage Tips To Maintain Freshness
Proper storage is essential for maintaining the delicate texture and flavor of macarons.
Once assembled, place them in an airtight container and refrigerate for up to 5 days.
For the best taste and soft texture, remove them from the fridge about an hour before serving to allow them to reach room temperature.
You can also freeze unfilled shells for up to a month; thaw completely before filling.
Avoid storing macarons in a humid environment, as moisture can compromise their crisp exterior.
Frequently Asked Questions
1. Can I make macarons without almond flour?
Almond flour is key to achieving the traditional macaron texture and “feet.”
Substituting with other flours may result in a different texture, but you can experiment with finely ground cashews or hazelnuts for a variation.
Ensure they are sifted well to avoid clumps.
2. How do I know when the ganache is ready to pipe?
The ganache should be thick but still smooth enough to pipe.
Test by lifting a small amount with a spatula—if it holds its shape without running, it is ready.
If too soft, refrigerate briefly; if too firm, microwave in short intervals.
3. Why did my macarons crack or not rise properly?
Cracks usually occur from under- or over-mixed batter, insufficient resting time, or sudden temperature changes in the oven.
Ensure the shells have a dry skin before baking and avoid opening the oven door while baking. Correct folding technique is crucial for proper rise.
4. Can I skip toasting the coconut?
Yes, toasting is optional but recommended. It enhances flavor, adds a pleasant crunch, and gives the macarons a golden, aromatic topping.
Untoasted coconut works fine if you prefer a milder flavor.
5. How should I serve macarons for best texture?
Serve macarons at room temperature for a soft, melt-in-your-mouth texture.
Directly from the fridge, they can feel firm and dense, so allow 30–60 minutes to soften.
Pairing with tea, coffee, or fresh fruit enhances their delicate flavor.
