Chocolate Coconut Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 15 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• 2 tablespoons of unsweetened cocoa powder

Used the above ingredients to make the macaron shell.

For ganache:

• 3.5oz (100g) of dark chocolate
• 50ml of coconut milk
• 30g of grated coconut

Direction:

1. Create macarons shells based from the basic macaron recipe.
2. Then start preparing the ganache by mixing the chocolate with coconut milk in a saucepan on low heat.
3. Add the grated coconut in the mixture and allow cooling at room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.