Coconut macarons are clearly very different from the traditional coconut macaroon many bake for Christmas here in Norway. I like both cookies, but well, this is a blog about French macarons . This macaron have a strong coconut flavor, so if coconut is something for you, this might be a new favorite.
– 1 batch macarons made from the base recipe + shredded coconut
Chocolate and coconut ganache
– 100 g (1/2 cup) white chocolate chips
– 1/2 dl (1/4 cup) coconut milk
– 1/2 dl (1/4 cup) shredded, dried coconut
Follow the base recipe making the macarons. Before baking the macarons, sprinkle them with shredded coconut as garnish. Bake and cool the macarons.
Combine chocolate and coconut milk in a small saucepan. Heat the mixture over low heat until the chocolate has melted. Remove the pan from the heat and add shredded coconut. Mix together and leave to cool.
When the ganache has thickened (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of ganache, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!
Tip! For more chocolate flavor, replace the white chocolate with dark chocolate.