Coconut Milk Macarons
Coconut milk macarons combine the classic French macaron shell with the refreshing taste of coconut, complemented by a rich white chocolate cream. The creamy texture of the coconut and the sweetness of the chocolate create a perfect harmony, resulting in a truly special and tempting dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the coconut milk filling: heat the coconut milk and shredded coconut in a saucepan until the coconut flavor infuses the cream.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Beat the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and hold its shape.
4
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to maintain the lightness.
5
Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest for 30 minutes to allow a skin to form on top before baking.
7
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely.
8
Melt the white chocolate and stir in the coconut cream until smooth and creamy.
9
Once the filling is homogenous, refrigerate for 10-15 minutes to firm up slightly.
10
Once the macarons are cooled, spoon the creamy coconut filling onto one half of each macaron and top with the other half.
11
Refrigerate the finished macarons for at least 1-2 hours to allow the flavors to meld.
