Coconut French Macaron Recipe: Toasted and Delicious

Creating a French coconut macaron recipe at home can be a delightful and rewarding experience. French coconut macarons are known for their smooth, rounded tops, and a rich, creamy filling sandwiched between two perfectly baked almond-flour cookies.

The process begins with just the right amount of beating of egg whites. This technique introduces air and gives macarons their characteristic light, airy texture. I learned this after carefully studying different methods and ultimately settling on a technique that results in consistently perfect macarons.

The balance of dry ingredients, including finely ground almonds and confectioners’ sugar, is also crucial to achieving that coveted smooth top and iconic “foot.” This is a well-crafted recipe that blends traditional French technique with a hint of tropical coconut makes for an indulgent treat sure to impress.

Key Takeaways

• A tailored ingredient list ensures the macarons have the desired delicate texture.
• Following the preparation guide can make the complex process more approachable.

Coconut French Macaron Ingredients

To create delightful Toasted Coconut French Macarons with Cream Filling, you’ll need an array of ingredients that blend together to make the perfect treat. I’ve broken them down into categories to help you organize your baking adventure!

For the Macaron Shells:

• 3 large egg whites: You’ll want these at room temperature to get the best volume.
• 1/4 cup granulated sugar: This helps stabilize the egg whites.
• 3/4 cup almond flour: It’s important that this is finely ground.
• 1 cup powdered sugar: For sweetness and structure!
• 2 tablespoons unsweetened shredded coconut: This will give a subtle coconut flavor to the shells.
• A pinch of salt: To balance the sweetness.

To make the cream filling:

• 1/4 cup salted butter: Make sure it’s softened but not melted.
• 3/4 cup confectioners’ sugar: For that smooth, creamy texture.
• 1 tablespoon milk: To help achieve the right consistency.
• 1/2 teaspoon vanilla extract: It’s all about that flavor!
• 1/4 cup toasted coconut: For a nutty, toasted flavor in the filling.

For assembly and baking:

• Parchment paper or a silicone baking mat: A must for lining your tray.
• A sifter: To ensure your dry ingredients are lump-free.
• Electric mixer or stand mixer with a whisk attachment: Essential for making meringue.
• Round tip and piping bag: For piping those perfect circles.
• A rubber spatula: Helps with folding the batter gently.
• Spoons: You might need a couple of these for various steps.

Remember, using a precise scale to measure your ingredients can make or break your macarons, as accuracy is key. Almond flour and egg whites are the backbone of this recipe, often making it naturally gluten-free.

Preparation Guide

I like to gather all my materials, ensuring I have parchment paper or a silicone baking mat, and my baking trays are clean. It’s crucial to prepare these ahead because once the macaron batter is ready, you need to pipe them immediately.

I start by preheating my oven to 300°F and sometimes use an oven thermometer to ensure the accuracy of the temperature. Baking the macarons at the right temperature is critical to achieve that perfect texture.

Here’s how I whip up my batter:

• Ingredients: Ensure that my large egg whites are at room temperature to achieve a light and fluffy consistency.
• Stand mixer: Fit it with the whisk attachment and beat the egg whites to soft peaks. If you don’t have a stand mixer, a regular electric mixer will do.

Stage	Action
Dry Mix	Sift almond flour and powdered sugar together.
Meringue	Gradually add sugar to egg whites while mixing.
Macaron	Fold dry mix into meringue using a rubber spatula until it flows like lava.

• Piping Bag: Fill with the batter and pipe onto prepared baking sheets. This part should be simple and swift to avoid the batter from deflating.
• Resting: Allow the macaron shells to rest until they form a skin, this could take between 15 to 30 minutes depending on humidity.

The macarons should bake for around 13 to 15 minutes. I touch the tops gently to check if they are ready—no wiggling means they are done.

I find that macarons freeze well, so I often make extra.

Wrap up any unused portions tightly with plastic wrap or foil to ensure freshness if you plan to store them.

Cooking Instructions

To begin, I ensure my oven is preheated to 300°F, as a steady low temperature is key for baking macarons. I also prepare my baking tray with a layer of parchment paper to prevent sticking.

Here’s the step-by-step process I follow:

1. 
   

   Large Egg Whites: I start with large egg whites, beaten until they form stiff peaks—a clear sign they’re ready for the next stage.

   
   
2. 
   

   Macaron Shells: Carefully, I fold the dry ingredients into the egg whites, working gently to keep the air in the mixture. This helps maintain a chewy texture after baking.

   • Mix dry ingredients thoroughly.
   • Fold into beaten egg whites to form a smooth paste.
   • Fill piping bag and pipe onto baking sheet.
     
3. 
   

   Air Bubbles: Once piped into small rounds on the baking sheet, I take a moment to tap the tray a few times against the counter to release any air bubbles—this ensures a smooth surface on the macaron shells.

   
   
4. 
   

   Resting: I let the piped macaron shells sit at room temperature until a skin forms, usually about 20-30 minutes. This is a great time to insert an oven thermometer if you’re not sure your oven heats accurately.

   
   
5. 
   

   Baking: I slide the tray into the oven and bake for about 15 minutes. It’s vital they don’t brown too much, so a watchful eye is essential. When they’re done, the edges will be crunchy and the center chewy.

Once the macaron shells have cooled:

• I prepare a buttercream filling by beating butter until it’s light and fluffy, then gradually adding powdered sugar and a flavoring of my choice.
• Using a spatula or a cookie scoop, I add a dollop of buttercream onto one shell and gently press another on top, making a complete macaron.

Pro Tip: Always check the oven temperature with an oven thermometer and leave the macarons in the fridge for 24 hours before serving. This melds the flavors together and perfects the texture to be heavenly creamy yet distinctively crunchy.

Frequently Asked Questions

I know you’ve got questions about making the perfect chewy coconut macaron. Below, you’ll find answers to some of the most common questions I come across when baking these delightful treats.

What are the key ingredients to make a chewy coconut macaron?

To achieve that sought-after chewy texture in coconut macarons, besides the staple ingredients like egg whites and sugar, I also make sure to use finely ground almond flour and a pinch of cream of tartar. The latter helps stabilize the egg whites and achieve the perfect macaron shell.

Can condensed milk be used in a coconut macaron recipe?

Yes, condensed milk can often be incorporated into the coconut macaron filling for an extra creamy texture. It’s a popular ingredient used in coconut macaroons, which can also be adapted for macaron fillings.

How can I modify a french macaron recipe to include coconut flavor?

Modifying a French macaron recipe to include coconut flavor is as simple as adding coconut extract or replacing some of the almond flour with fine desiccated coconut to the macaron batter.

Is it possible to use coconut flour in place of almond flour for macarons?

Using coconut flour in the place of almond flour for macarons can be quite tricky due to its different absorption and fat content. However, some bakers have successfully made coconut flour macarons with the right adjustments.

What is the difference between a French macaron and a coconut macaroon?

French macarons are delicate meringue-based cookies. They are made with almond flour and typically filled with ganache or buttercream.

Coconut macaroons, on the other hand, are denser, chewy concoctions. They predominantly feature shredded coconut.

How do you create a coconut filling specifically for macarons?

To create a coconut filling specifically for macarons, whip up a coconut buttercream. Start by creaming butter and adding powdered sugar, a splash of milk, and coconut extract. For texture, you can fold in shredded coconut. You can find an example of this in the recipe for toasted coconut French macarons with cream filling.