Crunchy on the outside and soft and chewy on the inside, try this colourful coconut and mint macaron variation that your guests will love.


  • Macaroon

  • 100g pure icing sugar

  • 100g almond ground

  • 80g castor sugar

  • 80g egg whites

  • Buttercream filling

  • 185g Castor sugar

  • 60g Water

  • 130g Egg yolks

  • 240g Butter

  • 1 Vanilla bean

  • 3 drops Mint extract

  • 20g coconut puree


  • Macaroon :

  • 1.

    Mix together almond ground & icing sugar

  • 2.

    Whisk egg whites with castor sugar, mix to stiff peaks, fold gently in dry ingredients to meringue and mix until smooth and shiny

  • 3.

    Separate batter and mix a little green liquid colour to half of batter leaving other half white,

  • 4.

    Pipe both mixtures out onto baking sheet and bake

  • 5.

    Bake at 160.C 5 mins then at 130.C 7 mins

  • Buttercream filling:

  • 1.

    Cook castor sugar, water & vanilla to 120c, fold slowly into whipped yolks on 3rd speed for the pate bomb.

  • 2.

    Continue whisking until mixture comes down to 20C

  • 3.

    Pour coconut puree over the pate bomb and mix until combined

  • 4.

    Add softened butter & whip for a further 2-3minutes until light, add mint to flavour

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 266kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 24g
  • Sugar 23g
  • Sodium 14mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Melbourne Macaron.

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