{"id":13900,"date":"2016-12-17T10:15:10","date_gmt":"2016-12-17T08:15:10","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/?p=13900"},"modified":"2022-01-15T10:48:23","modified_gmt":"2022-01-15T08:48:23","slug":"coconut-and-chocolate-macaroon-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coconut-and-chocolate-macaroon-cake\/","title":{"rendered":"Coconut and Chocolate Macaroon Cake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you like Bounty bars, you&#8217;ll definitely like this cake. It&#8217;s a macaroon cake, made of 2 coconut macaroon shells, filled with dark chocolate cream and white chocolate and coconut whipped ganache. It&#8217;s gluten free which makes it the perfect cake for Passover.<\/p>\n<p dir=\"ltr\"><a href=\"https:\/\/www.lilcookie.com\/category\/cookies-and-individual-desserts\/macarons\/\">Click for more macaroon recipes &gt;&gt;<\/a><\/p>\n<div id=\"attachment_13018\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13018\" class=\"wp-image-13018\" title=\"Coconut and Chocolate Macaroon Cake\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/11\/chocolate_and_coconut_macaron_cake2-s.jpg\" alt=\"Coconut and Chocolate Macaroon Cake\" width=\"800\" height=\"710\" \/><p id=\"caption-attachment-13018\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22631--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Coconut and Chocolate Macaroon Cake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For coconut macaroon shell base:<\/h4>\n<ul>\n<li>200 grams sugar powder<\/li>\n<li>130 grams almond meal<\/li>\n<li>2 tsp. instant coffee powder<\/li>\n<li>100 grams egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>40 grams sugar<\/li>\n<li>50 grams ground coconut<\/li>\n<\/ul>\n<h4>For dark chocolate cream:<\/h4>\n<ul>\n<li>200 grams dark chocolate<\/li>\n<li>375 ml. heavy cream<\/li>\n<\/ul>\n<h4>For white chocolate and coconut cream:<\/h4>\n<ul>\n<li>50 grams white chocolate<\/li>\n<li>125 ml. heavy cream<\/li>\n<li>Pinch of salt<\/li>\n<li>A little coconut extract (to taste)<\/li>\n<li>2 tbsp. cream stabilizer or instant vanilla pudding mix<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Dark chocolate curls<\/li>\n<li>White chocolate discs<\/li>\n<li>Whipped cream<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Macaroons base:<\/h4>\n<ol>\n<li>Blend icing sugar and almond meal to a fine powder.<\/li>\n<li>Sift the mixture into a large bowl. It is important to sift carefully and not to leave large blocks of the mixture. If little chunks of almonds remain &#8211; do not put them into the mix.<\/li>\n<li>Put egg whites and salt in the bowl of a mixer with a whipping-hook and blend at high speed until the mixture foams and white meringue begins to form.<\/li>\n<li>Add sugar and continue beating until a glossy and thick meringue forms.<\/li>\n<li>Add ground powders to the bowl of meringue and begin to &#8220;knock down&#8221; the mixture by folding in with a spatula. In the first moments stir slightly aggressively, and then go into a gentle fold until the mixture is uniform and stable, but not liquefied.<\/li>\n<li>Transfer the mixture to a piping bag with a round piping tip and pipe out two 24 cm diameter circles on a baking sheet or silicon mat. The circles should be more or less identical in size.<\/li>\n<li>Sprinkle some ground coconut on top of the macaroon shells.<\/li>\n<li>Leave the macaroons for an hour at room temperature (before baking) in order to dry a little and create a thin layer.<\/li>\n<li>Preheat oven to 150c degrees.<\/li>\n<li>Bake macaroons for 15-20 minutes, until golden and risen.<\/li>\n<li>Cool completely before touching the macaroons. It can be separated from the sheet once completely cooled.<\/li>\n<\/ol>\n<h4>Chocolate cream:<\/h4>\n<ol>\n<li>Chop the chocolate and place in a bowl.<\/li>\n<li>In a small pot heat the cream to simmering point.<\/li>\n<li>Pour the hot cream over the chocolate, wait a minute, and beat until uniform and shiny chocolate ganache if formed.<\/li>\n<li>Transfer the ganache in a closed container and refrigerate for 4-5 hours at least, until it is completely cold.<\/li>\n<li>Transfer the cold ganache into a mixer bowl and beat at high speed until creamy and stable.<\/li>\n<li>Transfer the ganache into a piping bag fitted with 2 cm serrated piping tip.<\/li>\n<li>Flip one of the macaroon shells on a serving plate and drizzle mounds of chocolate cream on top.<\/li>\n<\/ol>\n<h4>White chocolate and coconut cream:<\/h4>\n<ol>\n<li>Chop the chocolate and place in a bowl.<\/li>\n<li>In a small pot heat the cream and salt to simmering point.<\/li>\n<li>Pour the hot cream over the chocolate, wait a minute, and beat well until uniform and thin ganache is formed. Add coconut extract to taste and mix well.<\/li>\n<li>Cool the ganache for 3-4 hours at least, or until it is completely cold.<\/li>\n<li>Transfer the ganache into a mixer bowl, add stabilizer and whip at high speed until creamy, smooth and set.<\/li>\n<li>Transfer the cream into a piping bag fitted with 1 cm serrated piping tip and drizzle small mounds at the center of the macaroon.<\/li>\n<li>Place the second macaroon shell on top and press down a little.<\/li>\n<li>Pipe small mounds of whipped cream on top of the cake and decorate with white chocolate disks and dark chocolate curls.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">This macaroon cake is at its best a day or two after preparation, but you can keep it in a closed container in the refrigerator up to 4 days.<\/li>\n<li style=\"text-align: left\">It is recommended to use dark chocolate with 60% cocoa solids, at least.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_13019\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13019\" class=\"wp-image-13019\" title=\"Coconut and Chocolate Macaroon Cake\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/11\/chocolate_and_coconut_macaron_cake-s.jpg\" alt=\"Coconut and Chocolate Macaroon Cake\" width=\"800\" height=\"354\" \/><p id=\"caption-attachment-13019\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like Bounty bars, you&#8217;ll definitely like this cake. It&#8217;s a macaroon cake, made of 2 coconut macaroon shells, filled with dark chocolate cream and white chocolate and coconut whipped ganache. It&#8217;s gluten free which makes it the perfect cake for Passover. Click for more macaroon recipes &gt;&gt; Coconut and Chocolate Macaroon Cake For [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1541,1594,1575,1586,1560,4950],"tags":[1618,1649,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coconut and Chocolate Macaroon Cake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This coconut and chocolate macaroon cake is perfect for Bounty bars lovers - 2 coconut macaroon shells filled with dark, white chocolate and coconut cream\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/coconut-and-chocolate-macaroon-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coconut and Chocolate Macaroon Cake | Lil&#039; 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