Coconut Macarons
Creamy, tender, and just a little bit crunchy—these Coconut Macarons are a tropical little treat that melt in your mouth and disappear fast at gatherings.
Servings: 12 servings
Calories: 80kcal
Equipment
- Mixing Bowl
- Piping Bag
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 1 cup Almond flour Finely ground
- 1/2 cup Shredded coconut Sweetened or unsweetened based on preference
- 3/4 cup Granulated sugar Divided
- 1/4 teaspoon Cream of tartar
Wet Ingredients
- 3 large Egg whites Room temperature for best volume
Instructions
- Prepare the dry mix: Sift almond flour and half of the sugar together into a bowl to remove lumps and ensure a light texture. Mix in shredded coconut so it’s evenly distributed.
- Whip the meringue: In a clean, grease-free bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar while beating, and continue to whip until you reach stiff, glossy peaks.
- Fold and pipe: Gently fold the dry mix into the meringue in two or three additions. Transfer the mixture to a piping bag fitted with a round tip, or use two spoons to drop 1- to 1.5-inch rounds onto a baking sheet lined with parchment.
- Bake: Let the piped macarons sit at room temperature for 30 minutes to form a skin. Preheat the oven to 325°F (163°C). Bake for 10 to 12 minutes or until lightly golden at the edges.
- Fill and assemble: Once cooled completely, sandwich two macarons with coconut cream, chocolate ganache, jam, or your favorite filling.
Notes
Store filled macarons in an airtight container in the refrigerator for up to 3 days. Unfilled shells freeze best for up to 1 month.
Nutrition
Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg