Description
Coconut macarons deliver a sweet whisper of tropical charm right to your dessert plate. Crisp meringue shells with delicate coconut flavor create a delightful treat that melts perfectly in your mouth.
Ingredients
Scale
Primary Ingredients:
- 1 cup almond flour
- 3 large egg whites
- ½ cup shredded coconut
- ½ cup unsalted butter
Sweeteners and Sugars:
- 1 ¾ cups powdered sugar
- ¼ cup granulated sugar
- 1 ½ cups powdered sugar
- 2 tablespoons coconut milk
Flavor and Seasoning Enhancers:
- 1 teaspoon coconut extract
- 1 teaspoon coconut extract
- 1 pinch salt
Instructions
- Sift 1 cup almond flour and 1 ¾ cups powdered sugar into a mixing bowl. Blend in ½ cup shredded coconut thoroughly.
- Separate 3 large egg whites into a clean, dry bowl. Add a pinch of salt and whip until frothy.
- Gradually sprinkle ¼ cup granulated sugar while beating egg whites until stiff, glossy peaks form.
- Stir 1 teaspoon coconut extract into the meringue mixture if desired.
- Fold dry ingredients into meringue gently, using a spatula. Mix until batter flows like lava and creates a figure-eight without breaking.
- Transfer batter to a piping bag with a round tip. Pipe 1.5-inch circles onto a parchment-lined baking sheet.
- Tap the tray firmly against the counter to eliminate air bubbles.
- Allow piped shells to rest at room temperature for 30 minutes until a delicate skin forms.
- Preheat oven to 300°F (150°C).
- Bake macarons for 12-15 minutes, rotating the tray midway through cooking.
- Remove from oven and let shells cool completely on the tray.
- Beat ½ cup unsalted butter until creamy in a separate bowl.
- Gradually mix in 1 ½ cups powdered sugar, 1 teaspoon coconut extract, and 2 tablespoons coconut milk.
- Whip filling until smooth and fluffy.
- Pipe filling onto half the macaron shells and sandwich with remaining shells.
Notes
- Sift the almond flour and powdered sugar carefully to prevent lumps and ensure a smooth macaron texture.
- Let the piped shells rest at room temperature to develop a skin, which helps create the signature crisp macaron shell with a soft interior.
- Use room temperature egg whites for a more stable meringue that whips up faster and holds its shape better during folding.
- For a gluten-free version, confirm your almond flour is certified gluten-free and replace any potentially gluten-containing ingredients.
- Prep Time: 40 minutes
- Cook Time: 12-15 minutes
- Category: Macarons
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 217 kcal
- Sugar: 22 g
- Sodium: 20 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg