Coconut Macarons Filling Recipe
Coconut macarons are made with white chocolate ganache and coconut filling in the middle.
Servings: 30 macarons
Calories: 75kcal
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 Center
- 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: 1macarons | Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.2mg
