Coconut Dark Chocolate Macarons

Coconut Dark Chocolate MacaronsDelicate French Macron shells white as the snow filled with coconutty creamy dark chocolate ganache. And so I find myself dreaming of Northern winter weather, crisp cold air and powder like snow…

At work my new desk calendar for 2016 is right now displaying a wintery picture of sunrise in nature of Muonio, a town located in far northern Finland above the Arctic Circle. I can look at the picture and travel in my mind back to our white honeymoon in the Finnish Lapland 3 years ago. In middle of winter when someone might be dreaming of beach sand and palm trees I am dreaming of cross-country skiing in rural wintry landscapes – a crazy Finn, would one of my dear friends say 😀 .

Alright back to macarons, new year but the method is still the same – Italian meringue. Hope you like these dairy-free wintry coconut dark chocolate macarons.x

Coconut Dark Chocolate Macarons

Coconut Dark Chocolate French Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
25Macaron Cookies 1.5hours
Cook Time
17minutes
Servings Prep Time
25Macaron Cookies 1.5hours
Cook Time
17minutes
Coconut Dark Chocolate French Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
25Macaron Cookies 1.5hours
Cook Time
17minutes
Servings Prep Time
25Macaron Cookies 1.5hours
Cook Time
17minutes
Ingredients
  • Macaron Shells
  • 80 grams egg whites divided
  • 100 grams powdered sugar
  • 80 grams ground almonds
  • 30 grams coconut flakes + for sprinkling
  • 100 grams sugar
  • 25 mililiters water
  • Dark Chocolate Coconut Ganache
  • 150 grams dark chocolate melted
  • 30 grams coconut milk
  • 2 tablespoons coconut flakes
Servings: Macaron Cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a bowl combine ground almonds, powdered sugar, coconut flakes and remaining egg whites and continue mixing until fully incorporated.
  6. Stop beating the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet. Sprinkle some coconut flakes on top.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Prepare ganache by mixing coconut milk into melted dark chocolate, add coconut flakes and mix until fully incorporated. Place in a piping bag
  10. Pipe onto flat side of a macaron shell and sprinkle some more coconut flakes on top.
  11. Place another shell on top to make a sandwich and refrigerate for 24 hours before serving.

One Comment

  1. Pingback: Funky Frog Macarons | Baking In Pink

Leave a Comment

Your email address will not be published. Required fields are marked *

*