Coconut Macarons
The history of macarons began in France and has since spread worldwide. The coconut version is special because the fresh, aromatic flavor of coconut and the creaminess of white chocolate are in perfect harmony. Coconut macarons are ideal for a delicious dessert and will surely be a favorite for coconut lovers. After an hour or two of resting, the flavors of the macarons truly come together, so it's best to consume them after this.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin whipping the egg whites until they form soft peaks. Gradually add the granulated sugar, continuing to whip until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, to avoid deflating the meringue.
5
Transfer the batter to a piping bag and pipe even circles onto a baking sheet lined with parchment paper to create the perfect macaron shape.
6
Let the piped macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on the surface.
7
Preheat the oven to 300°F (150°C) with convection, then bake the macarons for 12-15 minutes. The bottoms should easily release from the parchment paper.
8
For the coconut filling, melt the white chocolate over a double boiler, then stir in the butter, heavy cream, and shredded coconut.
9
Mix the coconut-white chocolate ganache until smooth, then let it cool completely.
10
Fill the cooled macaron shells with the coconut ganache, then top with another macaron shell to create a sandwich.
11
Let the finished macarons rest for an hour or two to allow the flavors to meld together.
