coconut macarons Recipe with White Chocolate Coconut Ganache

Coconut macarons with a perfectly crisp shell and a luscious coconut ganache filling — this is the coconut macaron recipe you’ll want to keep on hand if you crave smooth, fragrant coconut treats.

I bake French macarons quite a bit, and these coconut macarons always top the list of favorites. The shells have that ideal light crunch and just the right chew in the center.

The coconut ganache filling is silky and rich, blending creamy white chocolate with coconut cream and shredded coconut for a big burst of coconut flavor.

These macarons are perfect for gift-giving or setting out on dessert tables, especially if you love coconut cream delights, coconut macaroons, or those classic Rafaello-style sweets.

Welcome! These coconut macarons bring together crisp, delicate French macaron shells with a dreamy white chocolate coconut ganache, giving you a fragrant, melt-in-your-mouth bite. You’ll get that classic macaron contrast: shells that are light and smooth with a slight chew inside, paired with a creamy, coconut-packed filling made from white chocolate, rich coconut cream, and shredded coconut.

This recipe leads you step-by-step through the whole process—from making the ganache and letting it chill, to preparing the French macaron meringue (including sifting the dry ingredients, whipping to stiff peaks, and mastering the folding technique called macaronage), piping and resting your shells, baking, and finally filling and letting your macarons mature to perfection. It’s designed for home bakers who want reliable, delicious results, and it comes with troubleshooting tips and make-ahead advice to help your coconut macarons turn out wonderfully every time.

• Makes about 30 macarons.
• Hands-on time is roughly 60 minutes; bake time is about 15 minutes; plus resting and chilling time.
• Main flavors: white chocolate and coconut (coconut cream plus shredded coconut).
• Key techniques you’ll use: sifting and combining dry ingredients, whipping glossy meringue, careful folding (macaronage), and resting shells before baking.
• Make-ahead: the ganache can be chilled ahead of time, and the assembled macarons taste best after resting in the fridge for at least 2 hours, ideally 24 hours.

Why coconut lovers will swoon

• Coconut flavor: Light macaron shells are filled with a creamy ganache that brings coconut cream and shredded coconut front and center—if you crave even more of those flavors, try Coconut Cream Pie Overnight Oats.
• French macaron method: This recipe uses my tried-and-true French macaron technique for smooth shells and those classic “feet.”
• Made for coconut lovers: The coconut filling tastes like a little coconut truffle, making these perfect for celebrations or thoughtful gifts (and if you love gifting confections, see White Chocolate Strawberry Truffles).

Ingredients for the shells and filling

• 100 g egg whites – room temperature (roughly 3 large eggs)
• 125 g (1 ¼ cups) almond flour – blanched
• 125 g (1 cup) powdered sugar
• 125 g (⅔ cup) granulated sugar – extra fine
• 220 g (7 oz) white chocolate
• 75 g (5 tbsp) coconut cream – full-fat
• 20 g (¼ cup) shredded coconut
• ½ tsp vanilla extract

Making the shells and ganache

1. Bring egg whites to room temperature.
2. Melt white chocolate in the microwave in 20–30 second intervals, stirring until smooth.
3. Heat coconut cream gently until warm but not boiling.
4. Pour warm coconut cream over melted white chocolate, add shredded coconut and vanilla, and stir until silky and combined.
5. Cover ganache with plastic wrap pressed directly on the surface and chill until firm enough to pipe.
6. Sift almond flour and powdered sugar together until smooth and lump-free.
7. Whip egg whites on medium-low speed until foamy.
8. Slowly add granulated sugar one tablespoon at a time every 30 seconds while continuing to mix.
9. Increase mixer speed to medium-high and whip until stiff, glossy peaks form.

10. Pour dry ingredients into the meringue and fold gently with a silicone spatula until the batter flows in a thick ribbon when lifted.

    

11. Fill a piping bag fitted with a round tip and pipe small, even rounds onto lined baking sheets.
12. Tap the baking sheets to pop any air bubbles.
13. Let the piped shells rest 30–45 minutes until a dry skin forms and they are no longer sticky to the touch.
14. Preheat oven to 290–300°F (145–150°C) for at least 20 minutes before baking.
15. Bake shells for 14–15 minutes without opening the oven door.
16. Allow shells to cool completely on the tray before removing.
17. Pipe chilled coconut ganache onto the flat side of half the shells.
18. Gently press remaining shells on top to sandwich the macarons.
19. Refrigerate assembled macarons for at least 2 hours (ideally 24 hours) to mature.

Pro tips for flawless macarons

• Weigh your ingredients: Using a kitchen scale means your almond flour, sugar, and egg whites will be just right every time.
• Blend your dry ingredients well: Sifting or blending almond flour and powdered sugar gives you that smooth, lump-free batter.
• Whip your meringue just right: Beat until you see stiff, shiny peaks but don’t go overboard.
• Master the macaronage: Fold your batter until it flows thickly like a ribbon—too stiff or too runny will affect your shells.
• Let the shells dry: Rest them long enough so a skin forms, helping them rise with nice feet.
• Keep an eye on oven heat: Use an oven thermometer for steady temperatures to avoid cracked shells.

Flavor swaps and add-ins

• Coconut Lemon Macarons: Add a little homemade lemon curd swirl inside your coconut ganache for a zesty lift.
• Coconut Chocolate Macarons: Swap the filling to a classic dark or milk chocolate ganache.
• Coconut Caramel Macarons: Stir in a soft caramel center alongside the coconut ganache.
• Raffaello Macarons: Roll your finished macarons in shredded coconut for extra texture and that iconic look.
• Coconut Raspberry Macarons: Add a spoonful of raspberry compote for a tart-sweet surprise in every bite.

Storing, chilling, and freezing

Keep your coconut macarons in an airtight container in the fridge for 24 to 48 hours before enjoying. This resting softens the shells just right and lets the coconut ganache set perfectly.

You can store them refrigerated for up to 4 or 5 days, or freeze the unfilled shells for up to a month to bake fresh another time.

Common questions and fixes

Why are my macaron shells hollow?

This usually happens if you fold the batter too much or your oven’s running too hot. Be gentle folding and keep your oven temperature steady.

Can I color coconut macarons?

Definitely! Add gel food coloring to your meringue before folding in the dry ingredients for fun colors.

Why didn’t my macarons form feet?

Your batter might be under-mixed or the shells didn’t dry long enough. Let them rest until you can touch them without sticking before baking.

Can I use coconut milk instead of coconut cream?

Use the thick, full-fat coconut cream or the creamy top of canned coconut milk. Light coconut milk just won’t give the right richness—save it for something like Pineapple Coconut Overnight Oats.

Do macarons need to mature?

Yes! Refrigerate them for at least 24 hours after assembling for the best chew and full coconut flavor.

Notes

Storage: Keep coconut macarons in an airtight container in the fridge for 3 to 5 days. You can also leave them at room temperature for 1 to 2 days. They freeze beautifully—store in a freezer-safe container for 1 to 2 months.

Pro tips for success:

• Rest your shells so they form a perfect skin before baking — it really helps them rise with feet.
• For soft, melt-in-your-mouth macarons, be sure to rest them in the fridge for at least 24 hours after assembling.
• Sift almond flour and powdered sugar to keep your batter smooth and lump-free.
• Use a kitchen scale to measure ingredients precisely for consistent results.

I really hope you fall in love with this recipe! Don’t forget to rate it ★★★★★ and leave a quick comment—it truly makes my day. Happy baking!