These Coconut Cream Macarons are a dreamy combination of light almond shells and a creamy coconut filling. With their delicate texture and tropical flavor, they make the perfect dessert to elevate any celebration or simply add a touch of sweetness to your day. If you’ve never made macarons before, don’t worry—this recipe will guide you through every step!
Ingredients
For the Macaron Shells:
- 1 3/4 cups (175g) powdered sugar
- 1 cup (100g) almond flour
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon coconut extract
- A pinch of salt
- White food coloring (optional)
For the Coconut Cream Filling:
- 1/2 cup (120g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 3 tablespoons coconut cream (or canned coconut milk)
- 1/2 teaspoon coconut extract
- 1/4 cup shredded sweetened coconut (optional, for texture)
Equipment Needed
- Food processor
- Sifter or fine-mesh sieve
- Electric mixer
- Piping bags with round tips
- Baking sheets lined with parchment paper or silicone mats
Instructions
1. Prepare the Macaron Batter:
In a food processor, pulse the powdered sugar and almond flour together until fine. Sift the mixture into a bowl to remove any lumps.
In a clean, dry bowl, whisk the egg whites with an electric mixer until frothy. Add the cream of tartar and salt, then gradually add the granulated sugar. Beat until stiff, glossy peaks form. Mix in the coconut extract and food coloring, if using.
Fold the almond flour mixture into the whipped egg whites in three additions. Use a spatula to gently fold and press the batter against the bowl’s side until it flows like lava—thick but smooth.
2. Pipe the Macarons:
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto the prepared baking sheets. Tap the sheets firmly on the counter several times to release air bubbles.
Let the macarons sit at room temperature for 30-60 minutes, or until the tops form a dry, matte skin.
3. Bake the Macarons:
Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes, one sheet at a time, rotating halfway through. They’re ready when the tops are set and the “feet” (the ruffled edges) are formed. Cool completely on the baking sheets.
4. Make the Coconut Cream Filling:
In a bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and beat until smooth. Mix in the coconut cream and coconut extract. Fold in the shredded coconut, if desired.
5. Assemble the Macarons:
Pair up the macaron shells by size. Pipe a small dollop of the coconut cream filling onto one shell, then gently sandwich it with its pair.
6. Chill and Serve:
Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld. Bring to room temperature before serving.
Tips for Success
- Always weigh your ingredients for precise measurements.
- Ensure your mixing bowl and tools are grease-free for stiff meringue peaks.
- Let the macarons rest after piping to achieve the perfect “feet.”
These Heavenly Coconut Cream Macarons are the ultimate indulgence for coconut lovers. Their delicate texture and tropical flavor make them a delightful addition to any dessert table. Try them today and savor the bliss in every bite!
Heavenly Coconut Cream Macarons
Equipment
- Food processor
- Sifter or fine mesh sieve
- Electric mixer
- Piping bags with round tips
- Baking sheets lined with parchment paper or silicone mats
Ingredients
- For the Macaron Shells:
- 1 3/4 cups 175g powdered sugar
- 1 cup 100g almond flour
- 3 large egg whites room temperature
- 1/4 cup 50g granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon coconut extract
- A pinch of salt
- White food coloring optional
- For the Coconut Cream Filling:
- 1/2 cup 120g unsalted butter, softened
- 1 1/2 cups 180g powdered sugar
- 3 tablespoons coconut cream or canned coconut milk
- 1/2 teaspoon coconut extract
- 1/4 cup shredded sweetened coconut optional, for texture
Instructions
- Prepare the Macaron Batter:
- In a food processor, pulse the powdered sugar and almond flour together until fine. Sift the mixture into a bowl to remove any lumps.
- In a clean, dry bowl, whisk the egg whites with an electric mixer until frothy. Add the cream of tartar and salt, then gradually add the granulated sugar. Beat until stiff, glossy peaks form. Mix in the coconut extract and food coloring, if using.
- Fold the almond flour mixture into the whipped egg whites in three additions. Use a spatula to gently fold and press the batter against the bowl’s side until it flows like lava—thick but smooth.
- Pipe the Macarons:
- Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto the prepared baking sheets. Tap the sheets firmly on the counter several times to release air bubbles.
- Let the macarons sit at room temperature for 30-60 minutes, or until the tops form a dry, matte skin.
- Bake the Macarons:
- Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes, one sheet at a time, rotating halfway through. They’re ready when the tops are set and the “feet” (the ruffled edges) are formed. Cool completely on the baking sheets.
- Make the Coconut Cream Filling:
- In a bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and beat until smooth. Mix in the coconut cream and coconut extract. Fold in the shredded coconut, if desired.
- Assemble the Macarons:
- Pair up the macaron shells by size. Pipe a small dollop of the coconut cream filling onto one shell, then gently sandwich it with its pair.
- Chill and Serve:
- Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld. Bring to room temperature before serving.
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