Coconut macarons merge the delicate crispiness of classic French macarons with the exotic, nutty flavor of coconut, offering a delightful tropical twist. These macarons are not only a treat to the taste buds but also a feast for the eyes with their inviting texture and elegant appearance. Ideal for special occasions or as a sophisticated everyday snack, coconut macarons bring a touch of island flavor to traditional French patisserie.
Ingredients Overview
Almond Flour
Why Almond Flour Works for This Recipe
Almond flour provides the essential fine texture and nutty flavor base for macarons, complementing the coconut perfectly and ensuring a smooth, meringue-like shell.
Health Benefits of Almond Flour
Almond flour is rich in vitamin E and magnesium, which promote skin health and blood sugar control, respectively.
Shredded Coconut
Why Shredded Coconut Works for This Recipe
Shredded coconut enhances the flavor profile with its tropical taste and adds a slight chewiness to the soft macaron filling.
Health Benefits of Shredded Coconut
Shredded coconut is a good source of fiber and healthy fats, which can aid in maintaining good cholesterol levels and promoting satiety.
Granulated Sugar
Why Granulated Sugar Works for This Recipe
Sugar helps stabilize the egg whites in the meringue for the macaron shells and sweetens the overall dessert, balancing the nutty flavors.
Health Benefits of Granulated Sugar
While moderation is key, sugar can provide a quick burst of energy and improve the palatability of many dishes.
Egg Whites
Why Egg Whites Work for This Recipe
Egg whites are crucial for creating the airy, light texture of macaron shells through their ability to whip into a firm meringue.
Health Benefits of Egg Whites
Egg whites are a low-calorie source of high-quality protein, supporting muscle maintenance and overall health.
Cream of Tartar
Why Cream of Tartar Works for This Recipe
Cream of tartar stabilizes the egg whites and ensures that they hold their shape while baking, critical for the perfect macaron.
Health Benefits of Cream of Tartar
While used in minimal amounts, cream of tartar can provide potassium, necessary for proper cell function.
Substitutions
- Coconut Flour: For an intense coconut flavor, replace half of the almond flour with coconut flour.
- Honey: Swap granulated sugar in the filling for honey for a natural sweetness and smoother texture.
- Aquafaba: Vegan and allergy-friendly, aquafaba (chickpea water) can replace egg whites in equal measure for a vegan version.
Recipe
Yield:
This recipe yields about 24 macarons.
Ingredients List
- Almond flour: 1 cup
- Shredded coconut: 1/2 cup
- Granulated sugar: 3/4 cup
- Egg whites: 3 large
- Cream of tartar: 1/4 teaspoon
Instructions
- Prepare the dry mix: Sift almond flour and half of the sugar together. Mix in shredded coconut.
- Whip the meringue: Beat egg whites with cream of tartar until foamy, gradually add the remaining sugar, and whip to stiff peaks.
- Fold and pipe: Gently fold the dry mix into the meringue. Pipe onto a baking sheet lined with parchment.
- Bake: Let the piped macarons sit at room temperature for 30 minutes to form a skin, then bake at 325°F (163°C) for 10-12 minutes.
- Fill and assemble: Once cooled, sandwich two macarons with coconut cream or your choice of filling.
Nutrition
Each serving (1 macaron) approximately contains:
- Calories: 70
- Carbs: 8 grams
- Fats: 3 grams
- Proteins: 2 grams
Storage Instructions
Store coconut macarons in an airtight container in the refrigerator for up to 5 days. For best texture, bring them to room temperature before serving.
Conclusion
Coconut macarons offer a delightful blend of tropical flavors and traditional French technique, making them a unique addition to any dessert table. They are perfect for those looking to experiment with new flavors while enjoying the art of macaron making. We invite you to try this recipe and share your experiences or any variations you love in the comments below!
FAQ
Can I use desiccated coconut instead of shredded?
Yes, desiccated coconut works well for a finer texture in the filling, though it might be less moist than shredded coconut.
“This recipe has won many 1st place ribbons at my state fair. They are very simple to make.”
Ingredients
- 2/3 cup all-purpose flour
- 5 1/2 cups flaked coconut
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.