Almond Chocolate Coconut Macarons

26 macarons
1 hr 12 min

These almond chocolate coconut macarons are reminiscent of Almond Joys, but are clearly much fancier and wayyyy better. The delicate shell is flavored with almond extract, then sandwiched with a chocolate coconut ganache, and finally topped with a drizzle of chocolate and toasted coconut. Of course, the shells always require quite a bit of time and effort, but luckily the ganache filling is incredibly simple and quick to make. Read my 6 Essential Macaron Rules below for my best tips, and never hesitate to reach out with any questions! Trust me, you're going to want to ditch the halloween candy this year and make these insanely delicious almond chocolate coconut macs instead!

Almond Chocolate Coconut Macarons

Recipe details

  • 26  macarons
  • Prep time: 1 Hours Cook time: 12 Minutes Total time: 1 hr 12 min
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Ingredients

For the Macaron Shells:

  • 130g powdered sugar
  • 120g almond flour
  • 105g egg whites (about 3)
  • 100g granulated sugar
  • ½ tsp almond extract

For the Chocolate Coconut Ganache Filling:

  • 56g canned coconut milk (or heavy cream)
  • 142g chocolate
  • ¼ tsp coconut extract (if desired)

For the Chocolate Drizzle:

  • 50g chocolate
  • ½ tsp neutral oil
  • toasted coconut

Instructions

For the Macaron Shells:

Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches a apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
In a medium bowl, sift the powdered sugar and almond flour, then give them a good whisk to fully combine.
Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.
Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, you can add the almond extract.
Continue whisking the meringue until stiff peaks form. The best way to test if it is ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.
Start the macaronage by folding in ⅓ of the dry ingredients. Mix carefully with a silicone spatula by scraping aroung the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.
Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.
Transfer the mixture to a piping bag with a small round piping tip (I used Ateco 802). Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.
Let the macarons rest for about 30-40 minutes, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F. Bake the macarons for about 8-12 minutes. Allow to cool completely before removing them from the baking sheet.

For the Chocolate Coconut Ganache Filling:

Heat the coconut milk in the microwave for about 15 seconds or so. Pour over the chocolate and let sit for a few seconds.
Stir the coconut milk and chocolate together. If there are still solid pieces of chocolate, melt in the microwave in 10 second intervals until completely smooth. Be careful of over heating the chocolate, this will make your ganache split.
Place in the fridge until cool and viscous, but not too thick that you can't pipe it.

For the Chocolate Drizzle:

Melt the chocolate and oil together in the microwave in 20 second intervals until fully melted and smooth.
Transfer to a small piping bag.

For Assembly:

Pair the macarons up and pipe the chocolate drizzle on one macaron shell for each shell. Immediately top with toasted coconut flakes. Allow to set for a couple minutes in the fridge or freezer before filling with ganache.
Transfer the ganache to a piping bag fitted with a small round tip. Pipe the ganache on the bottom shell and place the paired shell on top, pressing down slightly to ensure they stick together.

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Comments

  • Twa13575756 Twa13575756 on Sep 03, 2021

    Why ingredients in grams ? Never seen a recipe before with grams listed for ingredients

    • See 1 previous
    • Beth Booth Beth Booth on Sep 10, 2021

      Many countries use grams instead of cups. The measurements are actually more accurate because you’re weighing instead of having the possibility of packing or too loose changing the amount.

  • Dixie Stoll Dixie Stoll on Sep 04, 2021

    Where to learn how to switch out 'grams' to 'cups'?

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