How to Make Macaroons with Desiccated Coconut?

There are numerous products that can be made from coconuts, one of them is coconut macarons. It can even be said that this is a new innovation in coconut-based foods. Macaroons have captured the hearts and palates of dessert enthusiasts worldwide. 

Adding a twist to the classic macaroons, coconut macaroons have been infused with the exotic flavor and texture of desiccated coconut. This unique combination creates a harmonious blend of crispy yet chewy almond meringue shells and a luscious coconut filling. In this step-by-step guide, we will take you through the process of crafting these exquisite Coconut Macaroons.

What are Coconut Macaroons?

Coconut macaroons are a type of sweet confection, typically made with desiccated coconut, sweetened condensed milk, and egg whites. The ingredients are combined to form a sticky dough, which is then shaped into small mounds and baked until the exterior becomes golden and slightly crispy. The result is a chewy and coconut-flavored treat with a sweet taste.

How to Make Macaroons with Desiccated Coconut?

Coconut macaroons are delightful and sweet confections that have become a favorite treat for coconut lovers around the world. 

These bite-sized goodies are distinct, both in terms of ingredients and preparation. Here are the ingredients, equipment and how to make it : 

A. Ingredients 

For the macaroon shells :

• 200g almond flour
• 200g powdered sugar
• 150g egg whites (aged)
• 180g granulated sugar
• 50g water
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 40g desiccated coconut

For the coconut filling : 

• 150g unsweetened desiccated coconut
• 200g powdered sugar
• 100g unsalted butter (softened)
• 1/4 teaspoon coconut extract
• 2-3 tablespoons coconut milk
• Pinch of salt

B. Step 

1. Prepare Ingredients and Equipment

Gather all the ingredients for both the macaron shells and the coconut filling. Ensure that the egg whites are aged by leaving them at room temperature for about 24 hours; this helps achieve a stable meringue. Additionally, line baking sheets with parchment paper or silicone mats for baking the macaron shells.

2. Make the Macaron Shells

• Sift the almond flour and powdered sugar together in a large bowl to ensure a smooth and lump-free mixture. Add the desiccated coconut to this mixture, incorporating it evenly.
• In a separate bowl, whip the aged egg whites until frothy. Add cream of tartar and continue whipping.
• Meanwhile, combine granulated sugar and water in a saucepan. Heat over medium heat until it reaches 240°F (116°C).
• Once the sugar syrup reaches 240°F (116°C), carefully pour it in a slow, steady stream into the whipped egg whites while still beating. Continue whipping until stiff, glossy peaks form.
• Add vanilla extract to the meringue and gently fold in the almond flour, powdered sugar, and desiccated coconut mixture. Use a spatula to achieve a macaronage consistency – the batter should be smooth and flowing, resembling lava.
• Transfer the batter into a piping bag fitted with a round tip. Pipe small, uniform circles onto the prepared baking sheets, leaving space between each macaron shell.
• Rap the baking sheets on the counter to release any air bubbles and use a toothpick to pop the remaining bubbles.
• Let the piped macaron shells sit at room temperature for about 30 minutes to 1 hour or until a skin forms on the surface.

3. Bake the Macaroon Shells

Preheat the oven to 300°F (150°C). Bake the macaron shells for 15-18 minutes, rotating the trays halfway through the baking time. The shells should have a smooth, shiny surface and a sturdy “foot” at the base. Allow the shells to cool completely before attempting to remove them from the baking sheets.

4. Make the Coconut Filling

• In a dry skillet over medium heat, toast the desiccated coconut until golden brown, stirring frequently to prevent burning. Set aside to cool.
• In a bowl, combine the toasted desiccated coconut, powdered sugar, softened butter, coconut extract, and a pinch of salt.
• Mix the ingredients until smooth, adding coconut milk gradually until the desired consistency is achieved. The filling should be creamy and spreadable.

5. Assemble the Coconut Macaroons

Pair up the cooled macaron shells based on size and shape. Fill a piping bag with the coconut filling and pipe a small amount onto the center of one shell. Gently press the second shell on top to create a sandwich.

6. Allow Macarons to Mature

For the best flavor and texture, allow the assembled Coconut Macaroons to mature in the refrigerator for at least 24 hours. This allows the flavors to meld and the shells to absorb moisture from the filling, achieving the perfect macaron texture.

7. Serve and Enjoy

Once matured, bring the Coconut Macarons to room temperature before serving. These delightful treats can be enjoyed on their own or as part of a dessert spread. The combination of the crispy, chewy shells, and the tropical coconut filling creates a sensory experience that is sure to impress.

Coconut Macaroons Are a Must-try Dessert!

Making coconut macaroons with desiccated coconut is a delightful adventure that combines elegance with the exotic charm of tropical flavors. From crafting the perfect macaron shells to preparing a luscious coconut filling, this step-by-step guide empowers you to create a delectable treat that will captivate your taste buds and those of your lucky guests. 

If you’re looking to make Coconut Macaroons and in need of the main ingredient, which is desiccated coconut, you can contact a desiccated coconut supplier that offers online purchasing. 

Sari Coconut is a trusted supplier of various coconut products originating from Indonesia that is a perfect option for you. Go contact Sari Coconut and place your order right away!

FAQ

1. What are Coconut Macaroons?

Coconut macaroons are sweet confections made from dessicated coconut, sweetened condensed milk, and egg whites. They are known for their chewy texture and rich coconut flavor.

2. How are Coconut Macaroons Different from French Macarons?

Coconut macaroons are distinct from French macarons. Coconut macaroons are dense, chewy cookies made with coconut, while French macarons are delicate meringue-based sandwich cookies with various flavors and colors.