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Irresistible Toasted Coconut Cream Macaron Recipe + Tips

toasted coconut cream macarons - featured image
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Delicate macarons with a toasted coconut cream filling, perfect for special occasions or as a treat at home.

Ingredients

Scale
  • 1 cup (120 g) almond flour, sifted
  • 1 3/4 cups (210 g) powdered sugar, sifted
  • 3 large egg whites, room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/4 tsp cream of tartar
  • Optional: gel food coloring
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (227 g) mascarpone cheese, softened
  • 1/2 cup (50 g) shredded coconut, toasted
  • 1/4 cup (30 g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Combine almond flour and powdered sugar in a large bowl. Sift the mixture twice to ensure there are no lumps.
  2. In a separate bowl, whisk the egg whites with cream of tartar until frothy. Gradually add in the granulated sugar while mixing on medium-high speed. Continue whisking until stiff peaks form.
  3. Gently fold the sifted dry ingredients into the whipped egg whites. The batter should flow smoothly and form ribbons when lifted.
  4. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a silicone mat or parchment-lined baking sheet. Tap the baking sheet on the counter to release air bubbles. Let the shells rest for 30-60 minutes until they form a dry skin.
  5. Preheat your oven to 300°F (150°C). Bake the shells for 15-18 minutes, rotating the pans halfway through for even baking. The shells are ready when they feel firm and have developed ‘feet.’
  6. In a bowl, whip together mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. Fold in the toasted coconut.
  7. Pair shells of similar size. Pipe a dollop of coconut cream onto one shell and gently press another shell on top to form a sandwich.
  8. Store macarons in an airtight container in the fridge for a few hours to let the flavors meld together.

Notes

[‘Master the macaronage technique for a glossy batter that flows like lava.’, ‘Rest the shells before baking to develop a skin and create iconic feet.’, ‘Use gel food coloring to avoid altering the batter consistency.’, ‘Use an oven thermometer to ensure the correct baking temperature.’, ‘Cracks in macarons can be caused by overmixing, under-resting, or high oven temperature.’]

Nutrition

Keywords: macarons, toasted coconut, coconut cream, French dessert, gluten-free dessert, party treats

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