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Perfectly crisp French macaron shells filled with a silky white chocolate coconut ganache, featuring shredded coconut for a fragrant, melt-in-your-mouth coconut treat. Makes about 30 macarons.

  • Total Time: Approximately 3 hours including resting and chilling times
  • Yield: About 30 macarons 1x

Ingredients

Scale
  • 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

Instructions

  1. Melt white chocolate in the microwave in 20–30 second intervals, stirring until smooth.
  2. Heat coconut cream gently until warm but not boiling.
  3. Pour warm coconut cream over melted white chocolate, add shredded coconut and vanilla extract, and stir until silky and combined.
  4. Cover ganache with plastic wrap pressed directly on the surface and chill until firm enough to pipe.
  5. Sift almond flour and powdered sugar together until smooth and lump-free.
  6. Whip egg whites on medium-low speed until foamy.
  7. Slowly add granulated sugar one tablespoon at a time every 30 seconds while continuing to mix.
  8. Increase mixer speed to medium-high and whip until stiff, glossy peaks form.
  9. Fold dry ingredients gently into the meringue with a silicone spatula until the batter flows in a thick ribbon when lifted.
  10. Fill a piping bag fitted with a round tip and pipe small, even rounds onto lined baking sheets.
  11. Tap baking sheets to pop any air bubbles.
  12. Let piped shells rest 30–45 minutes until a dry skin forms and they are no longer sticky to the touch.
  13. Preheat oven to 290–300°F (145–150°C) for at least 20 minutes before baking.
  14. Bake shells for 14–15 minutes without opening the oven door.
  15. Allow shells to cool completely on the tray before removing.
  16. Pipe chilled coconut ganache onto the flat side of half the shells.
  17. Gently press remaining shells on top to sandwich the macarons.
  18. Refrigerate assembled macarons for at least 2 hours, ideally 24 hours, to mature.

Notes

Use a kitchen scale for precise ingredient measurement to ensure consistent results., Rest shells long enough to form a skin before baking to help develop feet., Don’t overmix batter; aim for a thick ribbon flow to achieve ideal shells., Refrigerating assembled macarons for 24 hours improves texture and flavor., Store macarons in an airtight container in fridge for 3 to 5 days or at room temperature for 1 to 2 days., Freeze unfilled shells for up to a month, and assembled macarons for 1 to 2 months in a freezer-safe container.

  • Author: Laura
  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Category: macarons, cookies
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron
  • Calories: Approximately 80-100 calories per macaron (estimate, varies by size and exact component quantities)
  • Fat: Approximately 5 g per serving
  • Carbohydrates: Approximately 10 g per serving
  • Protein: Approximately 2 g per serving