Chocolate Job

Coconut Macarons

Coconut macarons recipe: tastes summery! Enjoy tropical fusion with coconut flavors.

How to make coconut macarons?

It’s a recipe for 40-50 French macarons with white chocolate coconut filling and caramelized coconuts.


For the macaron shells

  • 1 1/2 cup (150g) ground almonds
  • 1 1/4 cup (150g) powdered sugar
  • 2 tbsp (10g) unsweetened shredded coconut
  • 55g egg whites (from about 2 small eggs)
  • White food coloring powder
  • 55g egg whites (from about 2 small eggs)
  • pinch of salt
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 tbsp (38ml) water

For the White Chocolate Coconut Filling

  • 9 oz (250g) white chocolate
  • 1/2 cup (120g) whipping cream
  • 2 tsp (10ml) coconut extract

White food coloring

  • To Caramelize the Coconut
  • 1/2 cup (35g) unsweetened shredded coconut
  • 2 tbsp (30g) sugar
  • 1 tbsp (15ml) water

Coconut macarons video recipe

Author of video content: Home Cooking Adventure


How to make coconut macarons: full recipe

These are step-by-step instructions that’ll help you with your macaron-adventure. Make sure you that in your kitchen there’s: wax paper to line the baking sheets, a pastry bag with a plain tip, a bain-marie (a pot and a fitting glass bowl will be okay), a candy thermometer, and a grinder.

If you are ready, let’s get started!

Part one. The white chocolate coconut filling

Take a medium-size frying pan and set medium heat on your stove. Pour the sugar and then water onto it. When the sugar dissolves and the syrup starts to bubble, add the shredded coconut.

Keep stirring for around 5 minutes until caramelizes. Then turn off the heat, and transfer the meal to a bowl. This is your caramelized coconut.

Now, take the white chocolate and the whipping cream and place them in a heatproof bowl. Put it over a bain-marie.

When the chocolate melts and mixes with the cream, take the bowl off and add the coconut extract, food coloring, and caramelized coconut. Let it cool at room temperature.

Part two. The shells

Take the almond powder and powdered sugar and put them in a grinder. Grind until the texture is a fine powder.

Sift the dry ingredients into a large bowl.

In another bowl, mix the egg whites (55 grams) and the food coloring. Do not whip it. Then pour the whites over the dry ingredients.

Before you start making the sugar syrup, mix another 55 grams of egg whites with salt. Do not whip it yet.

Now, in a small saucepan, mix the granulated sugar and water while bubbling on medium heat.

Use the candy thermometer to measure the temperature of the syrup. When it shows 230°F (112 C°), take the egg whites and salt mix from before and start whipping them.

Measure the temperature again, and if it’s already 244°F (118 C°), pour the syrup over the eggs whites. Keep mixing all the time.

Whip the eggs until the bowl cools off and stiff peaks are formed, then pour them over the almond mixture start folding with a spatula (best using a rubber one).

When the mixture is smooth, transfer it to the piping bag, and start piping the mass on a baking sheet lined with wax paper.

Tip: when piping, make each shell 1 inch in diameter. If you are using a template, don’t forget to remove it before baking.

Before continuing, preheat your oven to 285-300 °F (140-150 C°).

Now, the shells you just piped may contain air bubbles. To remove them, shake the baking sheet with a few swift movements.

Tip: you can also use a scribe tool (a toothpick is also good) and poke each shell that still has any remaining air bubbles.

Before shoving the shells into an oven, leave them on the countertop for about 30 minutes to dry. Sprinkle some shredded coconut on top if you prefer.

To know if the shells are ready to be baked, touch their surface gently. You should feel a thin skin formed.

Note: a too humid environment may prevent the shells from drying.

Shove the shells into an oven, and bake for about 20-24 minutes.

Remove the shells from the baking sheets once they have cooled off.

Now take the filling and transfer it to a pastry bag. Pipe it out on every second macaron shell, then sandwich the halves together.

Leave the macarons in a fridge for at least a day that will allow the flavors to meld. The macarons are best when served after 2-3 days of refrigeration. Serve at room temperature.


Macarons are best when craving all sorts of different flavors. Try out other recipes by going back to categories.