White chocolate and coconut macaroons

White chocolate and coconut macaroons


1 person made this

About this recipe: These French macaroons are very easy to make and have an exotic flavour that will wow everyone! The trick to using the pastry bag is to hold the bag perpendicular to the baking tray, rather than at an angle.


Serves: 8 

  • 1 pinch of salt
  • 3 egg whites
  • 200g icing sugar
  • 150g ground almonds
  • 1 tablespoon desiccated coconut
  • For the filling
  • 120g white chocolate
  • 150ml single cream
  • 4 tablespoons desiccated coconut

Prep:30min  ›  Cook:15min  ›  Extra time:30min resting  ›  Ready in:1hr15min 

  1. Add a pinch of salt to a bowl then the egg whites and whisk until stiff. In another bowl, mix the ground almonds with icing sugar and desiccated coconut. Stir this mixture into the egg whites and mix until smooth and shiny.
  2. Line a baking tray with baking parchment. Preheat the oven to 150 C / Gas 2.
  3. Pour the batter into a pastry bag, squeeze the bag and put a spoonful of batter onto the baking parchment at regular intervals. Set aside for 30 minutes.
  4. For the filling: Melt the white chocolate in a double boiler over medium heat and add the cream. Stir in the coconut. Mix well. Refrigerate.
  5. Bake the macaroons in oven for 15 minutes. Remove from the oven and cool.
  6. Take one macaroon and spoon the chocolate and coconut filling on the flat part. Take a second macaroon and put on top of the filling. The 2 macaroons should stick to the filling.

Recently viewed

Reviews (1)


The filling just does hnot set on this recipe - 05 Jun 2011

Write a review

Click on stars to rate