Almond Joy Macarons
Coconut macaron shells filled with chocolate buttercream, coconut ganache, and a slivered almond.
Servings 20 macarons
Calories 150kcal
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.