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


  • 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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 3 ratings