Coconut Macarons Filling Recipe

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Christmas is about to register its presence. We all are eagerly waiting for that captivating festive time. It’s always good to enjoy the festival with the company of our loved ones, along with a savoring variety of foods. Do you want to make your Christmas holidays memorable for a lifetime? Then, you can make Coconut Macarons this year. They are fun to make and extremely delectable which will double the joy of the occasion. The Coconut Macarons Filling recipe includes chocolate ganache and coconut filling for the center of the macaron. 

coconut macarons on the baking tray.

Why You’ll love this recipe

  • This macaron flavor is popular all year round.
  • Ganache is smooth and has an amazing texture.
  • Macarons will melt in your mouth.

How to make Coconut Macarons Filling

  • Bake macaron shells. I used the French Meringue recipe for the shells. I also have an online video lesson on how to make macaron shells using the NO rest method. Check also my YouTube Channel with many videos about macarons.
  • Make Coconut Ganache.
  • Make Coconut filling for the center.
  • Fill macarons.

coconut macarons filling recipe

Ingredients for Coconut Macarons Filling Recipe

Tip form Marina: you can add a few drops of coconut extract. 

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How to make this recipe

Semi-melt chocolate in the microwave. You can also use a double boiler to melt chocolate. Bring to boil coconut cream and glucose syrup.

Pour hot mixture over the chocolate in 3 parts, mixing with the help of a silicon spatula. You have to do it fast and press down. Then emulsify the ganache with an immersion blender.

Transfer the ganache into a flat glass container, cover it with plastic wrap “to contact” and let it set in the fridge for approximately 6 hr or overnight. When you are ready to fill the macarons, transfer the ganache into a pastry bag and fill the macarons.

Ingredients for the filling in the center of Coconut macarons

Semi-melt the chocolate in the microwave. Warm up coconut cream.  Pour warm coconut cream over the chocolate and mix to combine. Add shredded coconut. Cover with plastic wrap and keep in the fridge for 2-3 hr before pipping macarons. Transfer into a pastry bag and fill the middle of the macaron after the chocolate ganache. In the small bowl put a few spoons of shredded coconut and roll macarons in (as you see in the picture).

coconut macarons filling recipe

Expert Tips

  • use a kitchen scale to measure all ingredients.
  • make sure you are using coconut cream, not coconut milk.
  • if you are using different chocolate, you will need to add more chocolate. A 3:1 ratio will work better for the ganache if you are using generic white chocolate that does not specify the cocoa butter content.
  • If you are refrigerating the ganache overnight, bring it to room temperature (about 30 minutes on the countertop), then fill the macarons.
coconut macarons filling recipe

Recipe FAQs

How to store macarons?

Store macarons in an air-tight container in the fridge for 2-3 days.

Can I freeze macarons?

You can freeze coconut macarons in an air-tight container for up to 6 months. Great for holidays!

Why are my macarons cracked?

This happens when macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.

Why are my macarons spread or flat after pipping?

Overmixed batter. Check the consistency of the batter every 2-3 folds. Overmixed batter will run off the spatula very fast.

If you try this Coconut Macarons Filling Recipe, please do not forget to tag me on social media and leave a rating down below. Happy Baking!

Recipe Card

coconut macarons filling recipe

Coconut Macarons Filling Recipe

Marina
Coconut macarons are made with white chocolate ganache and coconut filling in the middle.
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 30 macarons
Calories 75 kcal

Equipment

  • 1 emulsify blender
  • 1 small sauce pan
  • 1 spatula

Ingredients
  

Coconut White Chocolate ganache:

  • 200 gr Ivoire 35% Valrhona White Chocolate
  • 100 gr coconut cream
  • 10 gr glucose syrup

Filling in the middle:

  • 100 gr Ivoire 35% Valrhona White Chocolate
  • 50 gr coconut cream
  • 20 gr shredded coconut unsweetened

Instructions
 

How to make Coconut White Chocolate ganache:

  • Semi melt chocolate in the microwave. 
  • Bring to boil coconut cream and glucose syrup.
  • Pour hot mix over the chocolate  in 3 parts, mixing with the help of silicon spatula. You have to do it fast and press down. 
  • Emulsify with a hand blender. 
  • Transfer into flat glass container, cover with plastic wrap “to contact” and let set in the fridge for approximately 6-8 hr or overnight.
  • Transfer into pipping bag and fill macarons.

How to make filling for the center:

  • Semi melt the chocolate  in the microwave.
  • Warm up coconut cream. Do not boil.
  • Pour warm coconut cream over chocolate and mix to combine. 
  • Add shredded coconut. 
  • Cover ganache with plastic wrap and keep in the fridge for 6-8 hr before pipping macarons. 

Notes

Use a kitchen scale to measure all ingredients.
Make sure you are using coconut cream, not coconut milk.
 

Nutrition

Serving: 1macaronsCalories: 75kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 11mgPotassium: 47mgFiber: 0.2gSugar: 6gVitamin A: 3IUVitamin C: 0.2mgCalcium: 21mgIron: 0.2mg
Tried this recipe?Let us know how it was!

3 Comments

  1. 5 stars
    Absolutely delicious! It melts in your mouth!
    Thank you for the recipe, Marina! Everything you make is wonderful, beautiful and delicious

    1. For the coconut filling- is the coconut cream
      The same as cream of coconut? I’d not can you tag which one. You have links for all other ingredients but that one .thank you

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