In my previous posts I already mentioned that I did not make Macarons due to belief that they are very hard to make but now after I tried I changed my view about this dessert. I fell in love with Macarons and now I am going to experiment with different flavors, textures, fillings and technique. This time I decided to make a coconut Macarons with dark chocolate ganache which I thought will go very well together. I decorated it with melted milk chocolate and sprinkled them with roasted coconut flakes which made them look Gorgeous!
For about 50 Macarons’ shells you will need:
• 1/2 cup almond flour
• 1 cup powdered sugar
• 2 egg whites room temperature
• 1 tablespoon coconut flakes
• 5 tablespoons fine sugar
• 1 teaspoon vanilla
• brown food coloring
- 100 grams dark chocolate
- 100 ml heavy cream
- 1 tablespoon coconut flakes
To make your Macarons’ shells follow the direction from the Easter Lemon Macarons.
To make chocolate ganache: Inn small sauce pot bring heavy cream to boil and take it off the stove. Poor hot cream over chipped chocolate add coconut flakes and let it sit for a few minutes. Then gently stir your ganache until it all smooth and incorporated. Refrigerate ganache for 10 minutes.
Fill your Macarons’ shells with chocolate ganache and cool them in refrigerator before serving. Enjoy!