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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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