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Coconut and White Chocolate Macarons

Coconut and chocolate is such a great combination, especially white chocolate. The sweetness and smoothness of the chocolate goes perfectly with the crunchiness of the coconut, and it’s simply incredible.

These macarons combine crunchy macaron shelly topped with some cocoa powder with white chocolate and coconut ganache filling. So delicious and perfect for Pasoover.

Coconut and White Chocolate Macarons

Photo: Natalie Levin



Coconut and White Chocolate Macarons

For macaron shells:
100 grams sugar powder
65 grams almond meal
50 grams egg whites
Pinch of salt
20 grams sugar
cocoa powder for topping

Coconut ganache filling:
45 grams coconut cream (at least 17% fat)
150 grams white chocolate, chopped
2 tbsp. shredded coconut
1/4 tsp. coconut extract

Preparation:

  1. Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
  2. Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.
  3. Add sugar and continue beating until a glossy and stable meringue forms.
  4. Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.
  5. Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.
  6. Sprinkle some cocoa powder on top of the macarons.
  7. Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
  8. Preheat the oven to 150c degrees.
  9. Bake the macarons for about 10-13 minutes or until set.
  10. Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
  11. Coconut ganache: in a small sauce pan heat coconut cream to a simmer. Add in the white chocolate, wait a minute, and then whisk until melted and smooth. Add shredded coconut and coconut extract, and refrigerate for 1-2 hours, or until mixture sets.
  12. Fill the macarons with the ganache. Refrigerate for 24 hours before serving. Serve at room temperature.

Notes:

  • You can skip coconut extract if you don’t have any.
  • Keep the macarons in a closed container in the refrigerator for up to 4-5 days, but serve at room temperature.
Coconut and White Chocolate Macarons

Photo: Natalie Levin

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