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COCONUT MACARONS

5 from 3 votes
Author: Lindsay Nathanson

Ingredients
  

MACARON SHELLS

  • 1 1/2 cups powdered sugar (187g)
  • 1 cup + 2 tbs almond flour (108g)
  • 3 eggs whites (about 120g)
  • 1/2 cup sugar (50g)
  • 6 oz blue melting chocolate
  • Silver leaf

COCONUT FILLING

  • 1/2 cup salted butter (113g)
  • 1 3/4 cup powdered sugar (225g)
  • 1/2 tsp milk
  • 1/2 teaspoon coconut extract
  • 1/2 cup shredded coconut (50g)
COCONUT MACARONS Donut
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Instructions
 

MACARON SHELLS

  • Preheat oven to 325 degrees. Prepare a pipping bag with a round tip with about a 1/4" opening (Ateco #804 is what I use) and a baking sheet lined with parchment paper.
  • In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  • In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  • Lower the mixer's speed to medium and add sugar. Put mixer back on the highest speed and beat until they form stiff peaks.
  • With the mixer still on high speed, add white food coloring a few drops at a time until you get desired color.
  • Take bowl off of mixer and add almond flour/sugar mixture. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
  • Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
  • Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
  • Let them rest for 30-45 minutes until they form a skin. Bake for 10-12 minutes, or until they are set.
  • Set aside to cool.
  • Peel macarons off parchment paper and pair them according to size.
  • Melt blue chocolate according to direction on the package.
  • Place in a piping bag and use scissors to cut a small hole at the tip.
  • Drizzle chocolate over the macaron shells.
  • Use a tweezer to place small pieces of foil on melted chocolate and shell.

COCONUT FILLING

  • In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  • Add powdered sugar, milk, and coconut extract and mix until light and fluffy.
  • Place shredded coconut in a small bowl and set aside.
  • Using a piping bag with a round tip (wilton tip #6 or #7 should work) pipe a spiral on one half of a pair of cookies.
  • Sandwich the cookie pair together and then cover the exposed buttercream with the shredded coconut.

Notes

*Makes 25 Macarons