Coconut Macarons

Coconut Macarons

There’s something magical about biting into a perfectly crisp yet chewy macaron, especially when it’s infused with the dreamy flavor of coconut.

These Coconut Macarons are a tropical escape in every bite—sweet, nutty, and oh-so-satisfying.

Don’t let their fancy appearance fool you; I’ve simplified the process so even beginner bakers can nail these beauties.

Whether you’re hosting a party or just treating yourself, these macarons are sure to impress!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Whip Up the Meringue
Start by beating egg whites until they form soft peaks, then gradually add sugar until the mixture is glossy and stiff. This is the foundation of your macarons, so take your time to get it right!

Step 2: Fold in the Dry Ingredients
Gently fold almond flour, powdered sugar, and shredded coconut into the meringue. Be careful not to overmix—you want the batter to flow like lava but still hold its shape.

Step 3: Pipe and Rest
Transfer the batter to a piping bag and pipe small, even circles onto a baking sheet lined with parchment paper. Tap the tray to release air bubbles, then let the macarons rest for 30 minutes. This step is crucial for achieving that signature smooth shell and “feet.”

Step 4: Bake to Perfection
Bake the macarons until they’re set and have developed their iconic ruffled “feet.” Let them cool completely before filling.

Step 5: Fill and Sandwich
Pipe a dollop of coconut buttercream or ganache onto half the shells, then gently sandwich them together. Voilà! You’ve just made macarons that taste like a tropical vacation.

Pro Tips

• Use a kitchen scale for precise measurements—macarons are all about accuracy!
• Sift your dry ingredients to avoid lumps and ensure smooth shells.
• Let the macarons rest until they form a skin—this prevents cracking during baking.
• Add a drop of coconut extract to the filling for an extra punch of flavor.

Storage

• Store macarons in an airtight container in the fridge for up to 5 days.
• For longer storage, freeze unfilled shells for up to 2 months. Thaw and fill when ready to serve.
• Bring macarons to room temperature before serving for the best texture.

Print Recipe

Coconut Macarons

Cooking Method: Baking Cuisine: European Classics Courses: Desserts

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 5 mins

Servings: 12 Calories: 90

Best Season: Suitable throughout the year

Dietary:

Gluten Free Vegetarian

Description

These delicate, coconut-infused macarons are crisp on the outside, chewy on the inside, and filled with a luscious coconut buttercream. Perfect for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

For the Shells:

• 1 cup almond flour
• 1 ³⁄₄ cups powdered sugar
• 3 large egg whites, room temperature
• ¹⁄₄ cup granulated sugar
• ¹⁄₂ cup shredded coconut (unsweetened)
• 1 tsp coconut extract (optional)
• A pinch of salt

For the Filling:

• ¹⁄₂ cup unsalted butter, softened
• 1 ¹⁄₂ cups powdered sugar
• 1 tsp coconut extract
• 2 tbsp coconut milk

Instructions

1. Prepare the Dry Ingredients:

   Sift almond flour and powdered sugar together into a bowl. Mix in shredded coconut and set aside.

2. Make the Meringue:

   In a clean, dry bowl, beat egg whites and salt until frothy. Gradually add granulated sugar and beat until stiff peaks form. Add coconut extract if using.

3. Fold the Batter:

   Gently fold the dry ingredients into the meringue in three additions. Stop when the batter flows like lava and can form a figure-eight without breaking.

4. Pipe the Shells:

   Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a parchment-lined baking sheet. Tap the tray firmly on the counter to release air bubbles.

5. Rest the Shells:

   Let the piped shells sit at room temperature for 30 minutes, or until a skin forms on the surface.

6. Bake:

   Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating the tray halfway through. Let cool completely before removing from the tray.

7. Make the Filling:

   Beat butter until creamy, then gradually add powdered sugar, coconut extract, and coconut milk. Beat until smooth and fluffy.

8. Assemble:

   Pipe filling onto half the shells and sandwich with the remaining halves.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 90kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 10g4%

Dietary Fiber 1g4%

Sugars 8g

Protein 2g4%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Egg whites must be at room temperature for the best meringue.
• Use a silicone baking mat if you don’t have parchment paper.
• If shells crack, your batter may have been overmixed or the resting time was insufficient.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Coconut Macarons, Easy Macaron Recipe, Tropical Desserts, French Macarons