Coconut macaron

Method

Celebrate coconut month with these coconut macarons are little bites of paradise! Crisp, delicate shells give way to a smooth, dreamy white chocolate ganache, infused with luscious coconut cream. Finished with a dip and sprinkle of coconut for that extra wow. They’re a sunshine-filled showstopper perfect for gifting, sharing, or keeping all to yourself. We won’t judge!

Ingredients

Macaron shells

• 100g egg whites (usually between 3–4 large egg whites)
• 1/2 teaspoon extract such as vanilla, almond, coconut, etc. (optional)
• 80g caster sugar
• 125g ground almonds
• 125g icing sugar 
• 1–2 drops gel food colouring (optional)

White chocolate coconut ganache

• 120 g white chocolate
• 90g Kessko Coconut Cream Spread
• 20 g unsalted butter
• 120 g double cream

For dipping and decorating

• 150g white chocolate
• 100g Coconut

How to make Coconut Macarons

For the macaron shells: 

1. Line 3 large baking trays with silicone baking mats or parchment paper. Set aside.
2. Add extract (if using) to egg whites. Using a handheld mixer  or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. Add about 1/3 of the caster sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form. Using a spatula, slowly and gently fold the food colouring (if using) into the egg whites.
3. Sift the ground almond and icing sugar together in a large glass or metal mixing bowl.
4. Fold the beaten egg whites into the ground almond mixture in 3 separate additions, folding until combined before adding the next addition. After you add all of the egg whites. Continue folding the batter until it thins out into the consistency of honey.
5. Spoon the macaron batter into a piping bag fitted with a medium round piping tip.
6. Pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. Bang the tray a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles.
7. Let the piped macarons sit out until they are dry and no longer tacky on top, usually 30-60 minutes.
8. Meanwhile, preheat the oven to 160°C.
9. Bake for 13 minutes. As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger. If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done.
10. Let the shells cool on the tray for 15 minutes, then transfer to a cooling rack to continue cooling.
11. After cooling, the shells are ready to fill and sandwich together. 

For the Ganache:

1. Combine the chocolate, the unsalted butter and the 90g Kessko Coconut Cream Spread in a medium-sized bowl andwarm slightly.
2. In a pan heat the cream until it just begins to bubble and steam.
3. Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
5. Allow the ganche to set for two hours before piping into the macaron shells.

To finish: 

1. Temper the white chocolate for decorating, and dip the assembled macaron in the chocolate followed by the desicated coconut

Enjoyed this recipe? Next time, why not try swapping the white chocolate for dark chocolate.