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Coconut macaron


  • 440g icing sugar

  • 250g almond powder

  • 200g egg whites

  • 50g sugar

  • additional dessicated coconut

  • Coconut filling

  • 300g almond paste 50%

  • 50g unsalted butter

  • 50g grated coconut

  • 30g malibu liqueur


  • 1.

    Sift together the icing sugar and the almond powder.

  • 2.

    Whisk the egg whites with 1/3 of the sugar.

  • 3.

    Stiffen the egg whites with the remaining caster sugar. Fold the almond powder into the whipped egg whites and mix until the mixture is smooth and shiny.

  • 4.

    Pipe with a pastry bag and an 8 mm diameter tip on a double sheet pan with a Demarle Silpat mat. Sprinkle with grated coconut.

  • 5.

    Bake at 170°C during 8 to 10 minutes in convection oven.

  • 6.

    As soon as removed from the oven, let the macaron cool down and remove from the Demarle Silpat mat.

  • Coconut filling:

  • 1.

    Mix with a paddle with a Kitchen Aid the almond paste, Malibu, grated coconut and soft butter.

  • 2.

    Fill the macaron and stick together.


Recipe courtesy of Melbourne Macaron.

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