These exquisite White Chocolate Coconut Macarons will up your dessert game. The delicate almond-based shells are filled with a hint of coconut and dipped in decadent white chocolate before being topped with toasted coconut for a tropical twist. Enjoy the perfect combination of flavors and textures.
Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 40g granulated sugar. 1/2 teaspoon coconut extract. 1 cup white chocolate chips. 1/2 cup shredded coconut toasted. Food coloring optional.
Instructions: Prepare a baking sheet with parchment paper or a silicone baking mat. In a food processor, pulse almond flour and powdered sugar until well combined. Sift the mixture into a bowl. In a separate bowl, whip the egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form. Gently fold the almond flour mixture into the egg whites until the batter is smooth and has a lava-like consistency. Add coconut extract and food coloring if using, and gently fold until incorporated. Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet on the counter to release any air bubbles. Let the macarons rest at room temperature for about 30 minutes until a skin forms on the surface. Preheat the oven to 300F 150C during this time. Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The macarons should have developed feet and be set but not overly browned. Remove from the oven and let the macarons cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Melt the white chocolate chips in a microwave or using a double boiler until smooth and creamy. Dip the cooled macaron shells into the melted white chocolate, allowing any excess to drip off. Sprinkle toasted shredded coconut onto the chocolate-coated shells before the chocolate sets. Place the macarons in the refrigerator to allow the chocolate to set completely. Once set, remove from the refrigerator and let the macarons come to room temperature before serving. Enjoy these delightful White Chocolate Coconut Macarons!
Prep Time: 45 minutes
Cook Time: 18 minutes
Lavoy Pumpkin Farm
