Almond Joy Macarons with Coconut Ganache
Growing up, I did not like Almond Joy candy bars. Coconut? Nope! Almonds? Nope! But now, I love them. So I decided to turn the classic candy into a classy cookie with these Almond Joy Macarons. And, as far as macarons go, they’re pretty easy to make.
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Flavor Profile
So I bought this pack of flavorings from LorAnn Oils a bit ago and I’ve been dying to test them out. While they all sound sooo yummy, that coconut bottle was calling out to me. Since I was also curious how they would work in a macaron shell, I decided to experiment. I didn’t even know if it would work.
Great news! You can use LorAnn Oil’s super strength flavors in macarons because they don’t contain any oil. I know. Confusing. And you don’t need much. I only used 3 drops of the coconut flavor and it was the perfect flavor without any chemical aftertaste.
Macaron Resources
- 5 Steps to Prep for Perfect Macarons
- All About Meringue: Covering the Basics
- Fun Ways to Fill Macarons
- Macawrong Brownies or 4 Yolk Challah (delicious ways to use up extra yolks)
- Basic Tools You Need to Make Macarons
- Macaron Templates + Macaron Prep Checklist (available to subscribers only)
- Easy Ways to Decorate Macarons
Related Reading: Turmeric Latte Macarons
Almond Joy Macarons
Since I was experimenting, I didn’t actually have a plan in mind. But once I bit into those yummy coconut macaron shells, I fell in love and started thinking. The coconut and almond in the shells immediately made me think of Almond Joy macarons!
To finish that flavor idea, I decided to make an easy chocolate buttercream and a coconut ganache. And since we’re talking about Almond Joys, I threw in a small slivered almond. But with the almonds in the shell, that’s not even necessary.
Swiss Method Coconut Macaron Shells
I can’t even begin to tell you how much I loved these coconut macaron shells. The Italian method is my favorite, but I’ve been dying to try a 1:1:1:1 Swiss method. That’s when you use the same amount of powdered sugar, almond flour, egg whites, and sugar.
It’s so easy because you just measure out how many eggs you want to use (I did 3) and base the rest of your ingredients off of this. No more trying to remove 5 grams of egg white from your bowl!
Top Tips for Swiss Method Macarons
- Pulse your dry ingredients in a food processor and sift out any large chunks.
- Only heat your egg whites and sugar until the sugar is dissolved. This should be 30- 90 seconds.
- Whip your meringue to stiff peaks. It’s best to whip at a medium speed for longer. Keep an eye on it!
- Fold/ macaronage just until the batter flows like lava. It is best to slightly under mix if you are in doubt.
- If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
- Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
- Bake one pan at a time and adjust the temperature and baking time if necessary.
Related Reading: All About Meringue: Covering the Basics
Chocolate American Buttercream
This frosting is super simple and straightforward, so I won’t yammer on too much. It’s a super small batch that will give you enough for your Almond Joy Macarons. For a larger batch, check out my German Chocolate Cake.
If I had been making these into Mounds macarons, I would have used dark cocoa for a more intense flavor and darker color. Heck, these are your macs, so you still can do that! Other options include chocolate Italian meringue buttercream, chocolate Swiss meringue buttercream, or a chocolate ganache.
Coconut Ganache
Okay, the coconut filling for these macarons had me a bit indecisive at first. I considered just combining a tiny bit of sweetened condensed milk with shredded coconut to get that gooey center. But, ultimately, I worried that would be too soft and soggy.
Instead, I made a crazy scrummy coconut ganache with a bit of white chocolate, cream, and shredded coconut. I definitely suggest pulsing the coconut in a small food processor first. That will make it easier to pipe your filling.
Bridgerton Styled Shoot
While these macarons were super exciting just because of the flavors, I was extra excited because they got to go play at a gorgeous Bridgerton styled photo shoot in my hometown! Say whaaat?!
A bunch of amazingly talented vendors, led by Jennifer Ghartey of Jennifer Rose Events & Weddings, collaborated to make this shoot so incredibly beautiful. I’m thrilled and honored that some of my goodies got to join in on the fun.
But these Almond Joy Macarons weren’t the only treats I supplied. Check out my Hazelnut Mocha Biscotti, my Brown Butter & Spiced Pear Madeleines, and Mini Blueberry Muffins for more beautiful photos. Some of the photos were also published by Baltimore Weddings!
Related Reading: Macawrong Brownies Make Blunders Better
Enjoy!
Almond Joys are great and all, but I’m pretty sure that these Almond Joy Macarons are even better. Maybe that’s a bold statement, but once you make your own, I’m sure you’ll agree!
If you do try this recipe, tag @bakesandblunders on Instagram or Facebook so I can drool over your great work. Happy Baking 😀
Almond Joy Macarons
Ingredients
Coconut Macarons
- 87 g powdered sugar
- 87 g almond flour
- 87 g egg whites room temperature (3 eggs)
- 87 g sugar
- 3 drops coconut flavor
- 3 drops royal blue gel color
- 1 drop black gel color
Chocolate American Buttercream
- 4 oz unsalted butter softened
- 3 Tbsps cocoa powder sifted
- 7 oz powdered sugar sifted
- Pinch of salt
- 4- 5 tsps heavy cream
Coconut Ganache
- 3 oz white chocolate chopped
- 1 oz heavy cream
- 2 oz shredded coconut
Filling
- 20- 25 slivered almonds
Instructions
Coconut Macarons
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 275°F.
- Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- In a clean stand mixer bowl, add egg whites and sugar. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 30- 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you almost have stiff peaks, 10 minutes. Add your coconut flavor and color. Beat until you have stiff peaks, another 5 minutes.
- Add the dry ingredients to the bowl and switch to a paddle attachment. Beat on the lowest speed for about 10 seconds, or until the ingredients are combined. Finish macaronage by hand. Fold until the batter flows like lava.
- Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 18 minutes, rotating every 6 minutes. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 5- 10 minutes before transferring them to a cooling rack.
Chocolate American Buttercream
- Beat butter with a hand mixer until soft and fluffy, about 5 minutes. Add the cocoa powder and a third of the powdered sugar. Beat on low to combine, then on medium for 1- 2 minutes. Scrape the bowl down and repeat with the rest of the powdered sugar (2 more additions).
- Add pinch of salt and a tablespoon (3 tsps) of cream. Beat on low to combine, then on medium for 1- 2 minutes. Add more cream a bit at a time until you have the right consistency.
Coconut Ganache
- Place the white chocolate and cream in a heat proof bowl over a pot with an inch of simmering water. Do not let the bowl touch the water. Heat, stirring gently, until almost smooth. Remove from the pot and continue stirring until smooth. Set aside.
- Put your shredded coconut in a food processor and pulse until finely chopped. Add the the ganache and stir. Let the ganache cool to room temperature.
Assemble
- Pair up the coconut macaron shells. Pipe a ring of chocolate buttercream and fill with the coconut ganache (pipe or spoon). Place a small piece of almond on the ganache and top with the other shell.
- Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.
Notes
- I was able to pipe 42 shells, which made 21 macarons. You could have a few more or a few less depending on how large you pipe your shells.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
4 Comments
Angia
These are delicious! I have leftover coconut ganache. Can I save that in the fridge? Do I bring to room temperature before using again?
Colleen
So glad you liked these! Keep the extra ganache in the fridge. When you want to use it again, let it sit on the counter for a few hours to soften up, or you can try gently warming it in the microwave until you have a usable consistency.
Nicki
Loved this recipe!!
Colleen
I’m so glad you liked it!