Toasted Coconut Macarons

If you're a fan of coconut and have never ventured into the world of toasted coconut, then you are definitely missing out. When toasted, not only does the coconut get a nice crunch, but it also takes on a richer and nuttier flavor.

These macarons feature coconut in every aspect: the shell, the filling, and the topping. Truly, if you love coconuts, then these might just be your new favorite treat.

🥘 Ingredients

Coconut Macaron Shells (above, left)

• Almond Flour - Almond flour is a key ingredient in macarons, and it cannot be substituted for another type of flour. Use a brand that is very finely ground (I like Bob's Red Mill).
• Confectioners Sugar - Powdered sugar is another key ingredient in all macaron recipes.
• Egg Whites - Use fresh egg whites (not the ones from a carton) and let them come up to room temperature.
• Sugar - White granulated sugar is used to make your meringue.
• Cream of Tartar - While you could make macarons without using cream of tartar, I always include it because it helps make a stronger meringue.
• Coconut Extract - Coconut extract will give the shells a coconut flavor.

White Chocolate Coconut Ganache (above, right)

• White Chocolate Chips - You could also use chopped white chocolate.
• Heavy Cream - Ganache is made by combining heavy cream and chocolate.
• Coconut Extract - More coconut extract for flavor.

Topping

• Toasted Coconut - I have included instructions on how to toast your own coconut.

🔪 How To Make Toasted Coconut Macarons

You can make your ganache and toast your coconut ahead of time to cut down this process. You will need some mixing bowls, a stand mixer, some baking sheets, piping bags, a food processor, and a sieve.

This recipe will make about 24 assembled toasted coconut macarons.

Make the Ganache

Step 1: Add. Into a small, microwave-safe bowl, add 1⅓ cups (240 grams) of white chocolate chips and ½ cup (118 milliliters) of heavy cream (photo 1).

Step 2: Heat. Microwave for 1 minute.

Step 3: Rest. Remove the bowl from the microwave and let it sit undisturbed for 5 minutes (photo 2).

Step 4: Stir. Add 1½ teaspoons of coconut extract and use a spoon to stir until fully melted and combined (photo 3).

Step 5: Chill. Place the ganache into the fridge to firm up while you make the macarons.

Make the Coconut Macaron Batter

Step 6: Prepare. Line a couple of baking sheets with parchment paper or a nonstick mat and prepare a piping bag with a round tip.

Step 7: Add. Add 110 grams of almond flour and 200 grams of confectioners sugar to the bowl of your food processor (photo 4).

Step 8: Mix and sift. Pulse the mixture several times to make a fine flour. Then, sift it into a large mixing bowl and set it aside (photo 5).

Step 9: Begin making the meringue. Add 100 grams of egg whites to the bowl of your stand mixer and beat at medium speed with the whisk attachment until foamy (photo 6).

Step 10: Add cream of tartar. Add ¼ teaspoon of cream of tartar and continue mixing until you have soft peaks and can see the tracks left by the whisk (photo 7).

Step 11: Gradually add sugar. Slowly pour in 60 grams of sugar in small increments while continuing to mix (photos 8, 9).

Step 12: Finish mixing. Once all of the sugar has been incorporated, add ¼ teaspoon of coconut extract and continue mixing at medium-high speed until you have very stiff peaks (photo 10).

Step 13: Start folding. Use a silicone spatula to transfer ⅓ of your meringue into the bowl with the flour mixture. Gently fold until combined (photo 11).

Step 14: Repeat. Repeat this process two more times until you have folded in all of the meringue.

Step 15: Get the right consistency. Continue to slowly fold together the flour and meringue until it loosens to a consistency that moves like lava and falls off the spatula in ribbons (photo 12).

Pipe & Bake

Step 16: Pipe the shells. Transfer the batter to your piping bag. Holding the bag at a 90° angle about ¼-inch above the baking sheet, firmly squeeze until the batter fills the inner circle of your template (or reaches your desired size). Stop squeezing and make a quick C shape to break the batter. Then, pipe the remaining macarons (photo 13).

Step 17: Remove air bubbles. Lift the baking sheet about 8 inches above the counter and drop it 5 times to bring any air bubbles to the surface. Use a toothpick to pop any that remain.

Step 18: Rest. Leave the macarons to rest for 30-60 minutes or until they are no longer tacky to the touch.

Step 19: Preheat. Meanwhile, preheat your oven to 300°F (150°C/Gas Mark 2).

Step 20: Bake. Once your macarons are done resting, bake them one sheet at a time for 15-18 minutes. You'll know they're done when they don't move on their 'feet' if you nudge them (photo 14).

Step 21: Cool. Remove the baked macarons from the oven and let them cool completely before removing them from the baking sheet.

Toast the Coconut (optional)

Step 22: Preheat. Increase the oven temperature to 350°F (175°C/Gas Mark 4).

Step 23: Prepare. Spread your coconut out onto a baking sheet. You need ½ cup (40 grams) for this recipe (photo 15).

Step 24: Bake. Bake it in the oven for about 10 minutes, using a spatula to flip it every 2-3 minutes until golden in color (photo 16).

Step 25: Cool. Remove from the oven and let it cool.

Assemble

Step 26: Pipe the filling. Match up your macaron shells based on size and pipe a generous dollop of your white chocolate coconut ganache into the center (photo 17). Press the matching shell on top to form the sandwich.

Step 27: Add coconut. Roll the macarons in ½ cup (40 grams) of toasted coconut (photo 18). Use your hands to press the coconut into the ganache so that it sticks.

Step 28: Chill. Place your finished macarons into an airtight container and chill in the fridge for 24 hours before serving.

💭 Angela's Pro Tips & Recipe Notes

• Whip the ganache. White chocolate ganache is known for taking longer to firm up than dark or milk chocolate. You can make it in advance so that it has all night to chill (you want a consistency that is similar to peanut butter). If it is taking too long for your ganache to set, you can always remove it from the fridge and beat it at high speed with a hand mixer for 1 minute. This will thicken it right up.
• Use toasted coconut. I recommend toasting your coconut for extra flavor.
• Toast the coconut after baking the shells. You can use any variety of coconut you like. Sweetened, unsweetened, flakes, or shredded will all work and can be toasted. If toasting your coconut, I recommend doing it after you have baked the macarons. If you do it before, you'll have to wait until the oven cools off enough, as macarons are temperamental, and the oven temperature can cause issues. 

🥡 Storing

Place shells into an airtight storage container and refrigerate for up to 6 days.

Once assembled, store your macarons in a sealed container in the fridge for up to 4 days.

Freezing

Shells can be frozen for up to 3-6 months without any filling.

If you want to freeze the assembled macarons, let them bloom for 24 hours in the fridge before moving them to the freezer. Stack them carefully and freeze them for up to 3 months.

📖 Recipe Card