Coconut Macarons

These coconut macarons are a true delight! With their crisp shells and smooth coconut ganache filling, every bite of these coconut cream macarons is a sweet moment of pure indulgence.

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• Why you'll love this recipe
• Ingredients You Need
• How To Make Coconut Macarons
• Tips for this recipe
• Variations & Substitutions
• Coconut Macarons

This coconut macaron recipe is a sweet and fragrant twist on the classic French macaron! With light, crisp shells and a rich coconut ganache filling, every bite is a delicious treat.

Made using the simple French macaron method these coconut French macarons come out smooth and perfect every time. The creamy coconut ganache adds a flavorful and unique touch that coconut lovers will adore.

Perfect for a snack, party, or any special occasion, these coconut cream macarons are sure to be a hit with anyone who loves that sweet, nutty flavor!

Craving for more coconut recipes : Give these a try coconut cupcakes, coconut raffaello cake, coconut truffles, coconut balls.

Ingredients You Need

Here’s what you need to make these coconut ganache macarons:

• Sugar : you'll need both granulated sugar and powdered sugar for the macaron shells.
• Almond flour : use fine, blanched almond flour for smooth and pretty shells.
• Eggs : only the egg whites, at room temperature, are used for the meringue.
• White chocolate : choose a good-quality white chocolate with at least 30% cocoa butter for a less sweet, creamy ganache.
• Coconut cream : use thick coconut cream or full-fat coconut milk (at least 30% fat) to add richness to the ganache.
• Shredded coconut : adds flavor and texture to the coconut cream ganache.
• Vanilla : a little vanilla extract enhances the coconut flavor.

>> Don't throw away your egg yolks: Use them to make lemon curd, French buttercream, or these egg yolk cookies.

How To Make Coconut Macarons

Here are a few quick visual instructions. Don’t forget that the full recipe with exact measurements is in the recipe card below!

Melt the white chocolate in the microwave or over a double boiler, then mix it with the warm coconut cream, shredded coconut, and vanilla extract.

Cover with plastic wrap touching the surface and place in the fridge, or let it set at room temperature until firm.

Sift or blend the dry ingredients—almond flour and powdered sugar—together until you get a fine, even mixture.

Place the egg whites in the large mixing bowl of a stand mixer with the whisk attachment and beat on medium-low speed until foamy.

While the mixer is running, slowly add the granulated sugar, one spoonful at a time. Once all the sugar is added, increase to medium-high speed and continue whipping until you get a firm French meringue with stiff peaks. Add a bit of yellow gel food coloring and mix just until combined.

Add the dry ingredients to the meringue all at once and gently fold using a spatula until the batter becomes smooth and flows in a ribbon when you lift the spatula.

Transfer the coconut macaron batter to a large piping bag fitted with a 10 mm round tip, and pipe small rounds onto a baking sheet lined with parchment paper.

Gently tap the tray on the counter to release any air bubbles. Let the macarons sit at room temperature for about 45 minutes, or until a skin forms and the tops are dry to the touch.

>> For perfectly round shells: Use a macaron mat or print out my macaron template.

Preheat the oven to 290–300°F (145–150°C) for at least 20 minutes. Bake the macarons one tray at a time for about 14 to 15 minutes, until they are fully baked and the shells lift off the parchment paper or baking mat easily.

Once the lemon coconut ganache has cooled, place it in a piping bag and pipe a ring onto the center of one macaron shell. Leave a small space in the middle, then fill it with a bit of the remaining lemon curd using another piping bag. Top with a second shell to close.

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I hope you enjoyed this coconut macarons recipe!
Feel free to leave a rating and a comment below—I’d love to hear what you think. Happy baking!

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