Introduction
Welcome to the delightful world of coconut cream macarons! These delicate and delicious treats are a perfect combination of crispy shells and a creamy coconut filling. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to impress your friends and family. So, let’s dive into the world of coconut cream macarons and learn how to make them from scratch.
Ingredients
Before we start baking, let’s gather all the ingredients we’ll need:
– 1 ¾ cups powdered sugar
– 1 cup almond flour
– 3 large egg whites
– ¼ cup granulated sugar
– ½ teaspoon vanilla extract
– ½ teaspoon coconut extract
– A pinch of salt
– ¾ cup unsalted butter, softened
– ¼ cup coconut cream
– Shredded coconut for garnish
Steps
Now that we have all the ingredients ready, let’s start making our coconut cream macarons:
1. In a medium-sized bowl, sift together the powdered sugar and almond flour. Set aside.
2. In a separate large bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
3. Add the vanilla extract, coconut extract, and salt to the egg white mixture. Gently fold until well combined.
4. Gradually add the sifted powdered sugar and almond flour mixture to the egg white mixture. Fold gently until the batter is smooth and shiny.
5. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Let the macarons rest for about 30 minutes until a skin forms on the surface.
6. Preheat the oven to 325°F (160°C) and bake the macarons for 12-15 minutes until they are set. Let them cool completely on the baking sheet before removing.
7. In a separate bowl, beat the softened butter until creamy. Gradually add the coconut cream and continue beating until well combined.
8. Pair up the macaron shells based on their size and spread a generous amount of coconut cream filling on one shell. Sandwich it with another shell and gently press together.
9. Roll the edges of the filled macarons in shredded coconut for a decorative touch.
10. Refrigerate the macarons for at least 24 hours to allow the flavors to develop. Serve chilled and enjoy!
Variations
The beauty of macarons lies in their versatility. Here are a few variations you can try:
– Chocolate Coconut: Add cocoa powder to the macaron batter and fill the shells with a chocolate ganache mixed with coconut cream.
– Raspberry Coconut: Add freeze-dried raspberry powder to the macaron batter and fill the shells with raspberry jam and coconut cream.
– Matcha Coconut: Add matcha powder to the macaron batter and fill the shells with a matcha-flavored white chocolate and coconut cream.
Tips
Here are some tips to ensure your coconut cream macarons turn out perfect every time:
– Use aged egg whites, preferably at room temperature. This helps create a stable meringue.
– Sift the powdered sugar and almond flour to remove any lumps and ensure a smooth macaron shell.
– Let the macarons rest before baking to develop a smooth top and feet.
– Be gentle while folding the batter to avoid deflating the egg whites.
– Refrigerate the filled macarons for at least 24 hours for the best flavor.
Conclusion
Coconut cream macarons are a delightful treat that combines the delicate crispiness of the macaron shells with the creamy and tropical flavors of coconut. With a few simple ingredients and some patience, you can create these elegant and delicious treats in your own kitchen. Experiment with different flavors and fillings to make them uniquely yours. So, go ahead and indulge in the world of coconut cream macarons!
FAQs
Q: Can I use sweetened shredded coconut instead of unsweetened?
A: It’s best to use unsweetened shredded coconut to control the sweetness of the macarons. Sweetened shredded coconut may make the macarons too sweet.
Q: Can I freeze coconut cream macarons?
A: Yes, you can freeze coconut cream macarons. Place them in an airtight container and freeze for up to one month. Thaw them in the refrigerator before serving.
Q: How long do coconut cream macarons last?
A: Coconut cream macarons can be stored in the refrigerator for up to 5 days. Make sure to keep them in an airtight container to maintain their freshness.
Q: Can I use coconut flour instead of almond flour?
A: Coconut flour has different properties than almond flour and may not yield the same results. It’s best to stick to almond flour for this recipe.
Coconut Cream Macarons,
Delicate and delicious coconut cream macarons that combine crispy shells with a creamy coconut filling. Perfect for impressing friends and family!
Ingredients
-
1 ¾ cups powdered sugar
-
1 cup almond flour
-
3 large egg whites
-
¼ cup granulated sugar
-
½ teaspoon vanilla extract
-
½ teaspoon coconut extract
-
A pinch of salt
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¾ cup unsalted butter, softened
-
¼ cup coconut cream
-
Shredded coconut for garnish
Directions
-
In a medium-sized bowl, sift together the powdered sugar and almond flour. Set aside.
-
In a separate large bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
-
Add the vanilla extract, coconut extract, and salt to the egg white mixture. Gently fold until well combined.
-
Gradually add the sifted powdered sugar and almond flour mixture to the egg white mixture. Fold gently until the batter is smooth and shiny.
-
Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Let the macarons rest for about 30 minutes until a skin forms on the surface.
-
Preheat the oven to 325°F (160°C) and bake the macarons for 12-15 minutes until they are set. Let them cool completely on the baking sheet before removing.
-
In a separate bowl, beat the softened butter until creamy. Gradually add the coconut cream and continue beating until well combined.
-
Pair up the macaron shells based on their size and spread a generous amount of coconut cream filling on one shell. Sandwich it with another shell and gently press together.
-
Roll the edges of the filled macarons in shredded coconut for a decorative touch.
-
Refrigerate the macarons for at least 24 hours to allow the flavors to develop. Serve chilled and enjoy!
