Coconut macarons with crisp shells and a smooth coconut ganache filling – the perfect coconut macaron recipe for anyone who loves creamy, fragrant coconut desserts.
I bake French macarons often, and these coconut macarons are always a reliable favorite. The shells stay light and crisp with that classic chewy center.
The coconut ganache filling is smooth and rich, made with white chocolate, coconut cream, and shredded coconut for a deep coconut flavor.
They’re great for gifting or dessert tables, perfect if you love coconut cream treats, coconut macaroons, or Rafaello-style sweets.
Why you'll love this recipe
- Coconut flavor: Light macaron shells filled with a creamy coconut ganache made with coconut cream and shredded coconut.
- French macaron method: Uses my classic French macaron technique for smooth shells and perfect feet.
- For coconut lovers: A sweet coconut filling that tastes like a mini coconut truffle, great for parties or gifting.
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.
Tips for this recipe
- Use a kitchen scale: Weigh almond flour, sugar, and egg whites for consistent macaron shells.
- Blend the dry mix: Sift or blend almond flour and powdered sugar for smooth, lump-free batter.
- Whip the meringue right: Beat egg whites to stiff, glossy peaks without over-whipping.
- Macaronage carefully: Fold the batter until it flows in a thick ribbon – not too runny, not too stiff.
- Dry the shells: Let the macarons rest until a skin forms; this helps them rise with neat feet.
- Watch the oven temperature: Use an oven thermometer so your shells bake evenly without cracking.
How To Make Coconut Macarons
I use the French macaron method here for crisp almond shells and a creamy coconut ganache filling.
Melt the white chocolate, mix with warm coconut cream, shredded coconut, and vanilla, then chill until firm.
Sift almond flour and powdered sugar.
Whip the egg whites until foamy, add the granulated sugar slowly, then beat to stiff peaks.
Fold in the dry ingredients until the batter flows in a ribbon.
Pipe small rounds onto a lined baking sheet and tap to release air bubbles.
>> For perfectly round shells: Use a macaron mat or print out my macaron template.
Rest the shells about 45 minutes until dry. Bake at 290–300°F (145–150°C) for 14–15 minutes.
Pipe the chilled coconut ganache onto one shell and close with another.
Storage
Store coconut macarons in an airtight container in the fridge for 24–48 hours before serving; the shells soften and the coconut ganache sets perfectly.
Keep up to 4–5 days refrigerated or freeze unfilled shells for a month.
Recipe Variations
- Coconut Lemon Macarons – Add a small dot of lemon curd inside the coconut ganache for a bright citrus twist.
- Coconut Chocolate Macarons – Swap the filling for a dark or milk chocolate ganache.
- Coconut Caramel Macarons – Add a soft caramel center with the coconut ganache.
- Raffaello Macarons – Roll the assembled macarons in shredded coconut for extra texture.
- Coconut Raspberry Macarons – Add a small spoon of raspberry compote for a sweet–tart contrast.
Recipe Questions
Why are my macaron shells hollow?
Usually from over-mixing or an oven too hot. Fold gently and bake at a stable temperature.
Can I color coconut macarons?
Yes, add a small amount of gel food coloring to the meringue before folding.
Why didn’t my macarons form feet?
The batter may be under-mixed, or the shells didn’t rest long enough to dry.
Can I use coconut milk instead of coconut cream?
Use only full-fat canned coconut milk and the thick part on top; light coconut milk won’t work.
Do macarons need to mature?
Yes, let them rest 24 hours in the fridge for the best texture and coconut flavor.
More Coconut Macarons
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Coconut Macarons
- Total Time: 1 hour 15 minutes
- Yield: 30 macarons
Description
Coconut macarons recipe with crisp shells and a delicious white chocolate ganache flavored with shredded coconut (makes about 30 macarons).
Ingredients
Macaron Shells
- 100 g egg whites - at room temperature (about 3 large egg whites)
- 125 g (1 ¼ cups) almond flour - blanched
- 125 g (1 cup) powdered sugar
- 125 g (⅔ cup) granulated sugar - extra fine
Coconut Ganache
- 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
Coconut Ganache
- Melt the white chocolate in the microwave, heating it in 20–30 second intervals and stirring in between, until fully melted and smooth.
- In a small saucepan or in the microwave, heat the coconut cream over medium heat until hot, but do not boil.
- Pour the warm coconut cream over the melted chocolate. Add the shredded coconut and vanilla extract, then stir until the mixture is smooth and fully combined.
- Cover with plastic wrap touching the surface and let the ganache set at room temperature, or place it in the fridge until firm.
Macaron Shells
- In a food processor, blend the almond flour and powdered sugar until you get a fine, uniform powder.
- In the bowl of a stand mixer, whip the egg whites on medium-low speed until foamy.
While the mixer is running, slowly add the granulated sugar—about 1 tablespoon every 30 seconds. - Once all the sugar is incorporated, increase to medium-high speed and continue beating until you reach stiff peaks with a glossy meringue.
- Add the dry ingredients to the meringue all at once, and gently fold using a silicone spatula. Be careful not to deflate the batter. Mix just until the batter flows smoothly and forms a ribbon when lifted with the spatula.
- Transfer the macaron batter to a piping bag fitted with a round tip, and pipe small, even circles onto a baking sheet lined with parchment paper.
- Let the macaron shells rest at room temperature for 30 to 45 minutes, until a skin forms and the tops are dry to the touch.
Baking
- Preheat your oven to 290–300°F (145–150°C) for 20 minutes.
- Bake the macaron shells for about 14 to 15 minutes without opening the oven door.
- Let them cool completely before removing them from the parchment paper or baking mat.
Assembly
- Once the shells are fully cooled, fill half of them with the coconut ganache using a piping bag.
- Top with the remaining shells and gently press to sandwich.
- Let the macarons rest in the fridge for at least 2 hours (or overnight) in an airtight container before serving—they’ll taste even better the next day!
Notes
Storage: Store the coconut macarons in an airtight container in the refrigerator for 3 to 5 days.
You can also keep them at room temperature for 1 to 2 days.
They freeze really well—store them in the freezer for 1 to 2 months in a freezer-safe container.
Tips for Perfect Macarons:
- Let the shells rest and form a proper skin before baking for the best results.
- For softer, melt-in-your-mouth macarons, let them rest in the fridge for 24 hours before enjoying.
- Always sift the almond flour and powdered sugar to avoid lumps in the batter.
- Use a kitchen scale for precise measurements and consistent results.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
Lisa
This coconut macaron recipe is next on my list to try. It has a coconut cream ganache but in the body of the recipe you mention lemon coconut ganache. That sounds delicious too, but is it a mistake? Where can I find that recipe??
Fadela
Hi!
That was just a typo in the article—it’s been corrected now. The recipe card is correct with the coconut cream ganache.