Coconut Macarons

I’m not sure if I’m the only one but I think I’ve mentioned before that although macarons are pretty, I’m not a big fan of eating them. Sure I love the challenge of making them: getting creative with flavors, the right ‘lava’ like consistency, piping even sizes, and most of all, staring at the oven window praying to see if feet form. ;) But when it comes to consuming it, I normally would just cut one in half just to taste it. Weird, no?

So, I was in the supermarket the other day and while going through the baking ingredients aisle, I saw some almond meal/flour. Finally! Before, I used to buy expensive packs of slivered almonds and grind them in the food processor. This time around, I made some coconut macarons with an easy coconut filling I made up which tasted pretty good.

They have rather uneven coloring but what’s important is that they have feet!

Coconut Macaron Shells
adapted from Raspberri Cupcake
makes 48 shells/24 macarons

100g egg whites (I didn’t age them but popped it into the microwave for 10 seconds)
50g sugar
105g almond meal/flour
195g powdered sugar
2 tbsp. dessicated coconut

-Line 2 9′ x 13′ pans. Set aside.
-Whip egg whites until foamy. Gradually add sugar. Whip until stiff peaks form.
-In another bowl, sift together almond meal, powdered sugar and dessicated coconut.
-Note: when incorporating the dry ingredients to the egg whites, be rough at first to deflate the whites and to make sure that the dry ingredients are fully incorporated with the whites.
-Fold the dry ingredients into the egg whites until a lava like consistency is reached. To prevent overmixing, as mentioned above, I would be rough at folding the beginning until the ingredients are mixed thoroughly then slowly fold. To know the right consistency, after each fold, the batter should be shiny, not overly runny and would hold the form when the spatula is lifted. You can test on a small plate and see, if the batter still holds a peak BUT flattens itself out but does not spread too much then it’s good to go.
-Fill your piping bag and pipe onto lined pans, about 1 1/4″ in diameter. Give at least 1/2″ space between each shell.
-Leave on the counter for about 30-40 mins. or until the shell is dry. You’ll know when you touch it and nothing sticks.
-Preheat oven at 150C.
-Bake for 15 mins.
-Let cool completely before peeling off the paper or else the filling comes off.

looks like porridge, hehe.

Coconut Filling

1/2 cup whipping cream
1 cup dessicated coconut
1/2 cup condensed milk

-Whip cream until stiff.
-In a bowl, mix together dessicated coconut and condensed milk. The mixture will be somewhat dense and may seem like it needs more moisture but when combined with the whipping cream, it’ll be fine.
-Fold whipping cream into coconut mixture.
-Chill for about 10-20 minutes until not so  runny.

To assemble:

-Pair up the macaron shells depending on their sizes.
-Arrange shells one side up and one side down (like above photo) and pipe filling.
-Cover by slowly twisting the upper shell (kind of like the motion you do with twisting oreos) until filling evenly spreads but careful not to let filling spill over.
-EAT!

On a social networking note, on the right sidebar you may notice a widget that for Baking Between Cities’ Facebook page. There’s no other reason I set it up except that I was quite bored the other day and I’m just really curious how many would ‘like’ it. o_o

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8 Comments

  1. These look really pretty, and the filling sounds delicious – just my thing! You also make making macarons sound so easy, so I’m really tempted to try these…

    Reply
    • Kat

       /  October 6, 2011

      Thank you! You should give making macarons a try! Don’t be discouraged if you don’t get it right the first few times because a lot of people don’t.. including myself ;)

      Reply
  2. akatwentyeight

     /  October 21, 2011

    Perfection! These are beautiful.. and LOVE coconut.. thanks for sharing!

    http://threetwentyeight.com/

    Reply
  3. This is very interesting, You are a very skilled blogger.
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    Reply
  4. I’m amazed, I have to admit. Seldom do I encounter a blog that’s
    both educative and entertaining, and let me tell you,
    you have hit the nail on the head. The problem is something which too few people are speaking intelligently about.
    Now i’m very happy I came across this during my search for something relating to this.

    Reply
  5. yuri

     /  June 25, 2014

    Omg thank you. I’ve searched sooo long for a pure coconut macaron and pure coconut filling recipe.

    Reply
  6. They look deeeelicious and we love coconut; however, I have a hard time with the gram measurements and it takes longer for the conversion so I get turned off to even try. Is there an easier way? 100g of egg whites is that about 1/4 or 1/2 cup? Maybe I bake the old fashioned way so I’m having a hard time. Aloha from Hawaii

    Reply
  7. Bianca

     /  October 26, 2016

    I just made these and let me tell you now that they taste amazing. I tried making macaroons before or macaroons (I don’t know) and they never turned out right but these did so everyone looking at the comments to find out if someone has made them, I did! So go try this recipe out!

    Reply

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