Toasted Coconut Macarons
Delicate coconut macarons with a smooth white chocolate ganache filling, topped with toasted coconut. These treats are light, nutty, and elegantly sweet, perfect for dessert, gifting, or a special snack. Made with almond flour and natural ingredients, they offer a balance of protein, healthy fats, and satisfying flavor.
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.