Heavenly Coconut Cream Macarons
Delightful macarons featuring a crispy shell and a creamy, coconut-infused filling, perfect for special occasions or as a sweet treat at home.
Ingredients
Macaron Shells
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 cup unsweetened shredded coconut For folding into the mixture
Filling
- 1 cup heavy cream For the filling
- 1 cup coconut cream For added richness in the filling
- 2 tablespoons powdered sugar For sweetening the filling
- Choice of food coloring (optional) To color the macaron shells
Instructions
Preparation
- Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a bowl, sift almond flour and powdered sugar together until well combined.
- In a separate bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks form.
- Gently fold the almond flour mixture into the meringue. Add vanilla and coconut extracts, and food coloring if you wish.
- Gently fold in shredded coconut.
- Pipe small circles onto the prepared baking sheets. Let them sit at room temperature for 30-60 minutes until a skin forms on the surface.
Baking
- Bake for 15-20 minutes, then let cool completely.
Filling and Assembly
- For the filling, whip heavy cream, coconut cream, and powdered sugar together until fluffy.
- Pipe or spread the cream between two macaron shells.
- Assemble the macarons and refrigerate for at least 24 hours before serving to enhance the flavor.
Notes
Serve these macarons chilled after they have been in the fridge. They are perfect on their own or can be accompanied by a cup of tea or coffee. For storage, keep them in an airtight container in the refrigerator for up to a week, or freeze for up to a month.