Coconut Macarons
Coconut macarons merge the delicate crispiness of classic French macarons with the exotic, nutty flavor of coconut, offering a delightful tropical twist.
Servings: 24 macarons
Calories: 70kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Ice Cream Scoop
Ingredients
Ingredients
- 1 cup Almond flour
- 1/2 cup Shredded coconut
- 3/4 cup Granulated sugar
- 3 large Egg whites
- 1/4 teaspoon Cream of tartar
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.
Notes
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.
Nutrition
Calories: 70kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g