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Toasted Coconut French Macarons With Cream Filling

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These Toasted Coconut French Macarons With Cream Filling are a scrumptious dessert with the balance of a slightly crusty meringue shell and a sweet creamy filling.


So light and airy and so incredibly decadent. They’re also gluten free!

They take a little time and some experience to make but are so well worth it!

Ingredients For Coconut Macarons

There are 3 white round bowls. One has white powdered sugar in it, one has white granulated sugar in it, and one has yellow almond flour in it. There are 3 brown eggs and a small clear ramekin with white food coloring in it. All items are on a dark gray surface.

For Macaron Shells:

  • Powdered sugar
  • Caster sugar or granulated sugar (see FAQ’s)
  • Almond flour (not almond meal, see FAQ’s)
  • Large egg whites – room temperature
  • White food coloring (optional)
There are 2 white round bowls. One bowl has white powdered sugar in it, the other has white shredded coconut. There is a stick of salted butter and 2 small clear glass ramekins. One has milk in it and the other has dark brown vanilla extract in it. All items are on a dark gray surface.

For Coconut Cream Filling:

  • Salted butter – room temperature
  • Powdered sugar
  • Milk
  • Vanilla extract
  • Shredded coconuts or coconut flakes

If you’re a real coconut lover:

  • Substitute the vanilla extract with 1 tsp coconut extract.
  • Substitute regular milk with coconut milk.

Helpful Tools

  • Mixer (hand blender or standing)
  • Baking tray
  • Cooling wire rack
  • Sifter or a fine-mesh sieve
  • Parchment paper or silicone baking mat (see Pro Tip)
  • Piping bag
  • Large bowl
  • Medium bowl
  • Measuring cups and spoons
  • Plastic wrap
  • Rubber spatula
  • Oven Mit

Pro Tip: There are silicone baking mats that have macron circles on them which makes it much easier to create a perfect round cookie shell.

How To Make French Coconut Macarons

There is a stainless steel sifter sitting inside a large white bowl. There is white powdered sugar and yellow almond flour in the sifter. Bowl is sitting on a dark gray surface.
There is a large white bowl with sifted almond flour and powdered sugar in it. The bowl is on a dark gray surface.

Combine dry ingredients – 

  • Sift almond flour and confectioners’ sugar into a large bowl.
There is a large stainless steel bowl with stiffed whipped egg whites. The bowl is on a dark gray surface.

Beat egg whites – 

  • In a larger bowl, beat the egg whites on medium speed for 2 minutes or until soft peaks form.
  • Slowly add the granulated sugar and beat on high speed for approximately 2 more minutes, until glossy stiff peaks have formed.
There is a large stainless steel bowl with off white cookie batter in it. The bowl is on a dark gray surface.

Fold in dry ingredients

  • Use a rubber or silicone spatula to gently and gradually fold the dry ingredients into the egg whites.
  • Add a few drops of food coloring.
  • Mix the batter until it flows in very thick ribbons when the spatula is lifted. Do not overfold.
There is a baking pan lined with light brown parchment paper. There are seven round mounds of off white cookie batter on the parchment paper. There is a white piping bag with a silver tip on it sitting on the parchment paper in the background.

Make the macaron shells –

  • Use a piping bag fitted with a round tip and fill it with about 1/3 of the batter.
  • Pipe circles on prepared baking sheet about 1 inch apart. Repeat with remaining batter.
  • Tap the baking sheet firmly against the counter to release any air bubbles.
There are 9 round light brown cookie discs on a black wire rack. The rack is on a dark gray surface.

Allow macarons rest for 30 minutes

Bake for 10-12 minutes, or until they are set. Rotate halfway through the baking time.

Let cool 5 minutes before transferring them to a wire rack. Cool completely before assembling.

How To Make Coconut Buttercream Filling For Macarons

There is a large white mixing bowl with creamy butter and white powdered sugar in it. There is a set of beaters over the bowl. The bowl is on a dark gray surface.

Coconut buttercream is so easy to make in minutes using a handful of simple ingredients. 

  • Use a mixer(either a hand or stand mixer) and cream butter until soft and smooth.
  • Add powdered sugar, milk, and vanilla extract.
There is a large white mixing bowl with creamy butter mixture in it. There is a gray rubber spatula leaning inside the bowl. The bowl is on a dark gray surface.
  • Beat until light and fluffy.
  • Fold in 1/4 cup of shredded coconut and blend throughly.

How To Toast Coconut

There is a baking pan lined with light brown parchment paper. There is white shredded coconut on the parchment paper. Baking pan is on a dark gray surface.
  • Preheat the oven to 325ºF.
  • Place shredded or flaked coconut evenly on a parchment paper lined baking sheet.
There is a baking pan lined with light brown parchment paper. There is light brown shredded coconut on the parchment paper. Baking pan is on a dark gray surface.
  • Bake on the middle rack for 4 minutes or until golden brown.

How To Assemble Toasted Coconut French Macarons

There is a round sandwich cookie with a white cream filling. There is a corner of a baking pan with light brown coconut on it in the background. Items are on a dark gray surface.
  • Spoon the coconut buttercream filling into a piping bag with a round tip or into a ziplock bag with the corner snipped off. Swirl the coconut mixture on half the cookies.
  • Gently place a second shell on top and carefully push down until the filling comes to the edge of the sandwich.
There is a round sandwich cookie with toasted brown coconut around the cream center. The cookie on a baking pan filled with shredded toasted coconut. The cookie is leaning in the corner of the pan. The pan is on a dark gray surface.
  • Roll the macaron on the sheet pan of coconut to coat the exposed cream filling.
  • If more coconut is needed, use a spoon or just your fingers to press it on to the filling until it’s completely covered. Don’t be afraid to use a lot of coconut, it’s looks beautiful and is delicious!

Frequently Asked Questions

What Is The Difference Between Macarons and Macaroons?

Macarons – Pronounced “mack-uh-rohn,” consists of two meringue-based cookies sandwiched together with a filling.

A piping bag is required to pipe the batter into flat, round circles on prepared baking sheets and baked to perfection.

Once cool, the delicate french sandwich cookie is filled with ingredients like jam, white chocolate ganache, or a buttercream. Macarons are often made in a variety of colors.

Making macarons can be a little difficult for the amateur baker but don’t be intimidated, practice make perfect. My macarons look homemade but are so incredibly tasty!

Macaroons – Pronounced “mack-uh-roon” are denser, chewier, and much easier to make than French Macarons.

These cookies are little mounds of coconut most often made with sweetened condensed milk, vanilla extract, salt, and are typically dipped in melted chocolate (milk chocolate or dark chocolate).

If you are looking for a great coconut macaroon recipe, check this one out by the Preppy Kitchen.

What Is The Difference Between Almond Meal and Almond Flour?

There are very similar but the two have some distinct differences.

Almond flour is made with blanched whole almonds and the skin has been removed. Also, almond flour is ground more finely.

Almond meal is whole ground almonds with the skin still on.

What Is Caster Sugar?

Basically caster sugar (sometimes called castor sugar or superfine sugar) is finely ground granulated sugar. 

It refers to sugar that is ground to a consistency between granulated and powdered sugar in texture.

Toasted Coconut French Macarons With Cream Filling

There are nine round very light brown sandwich cookies with toasted coconut around the center filling. Cookies are on a black wire rack. The rack is on a dark gray surface.

If you have a sweet tooth, check out these other delicious recipes from Join Me In The Kitchen:

Yield: 18 - 24 cookies

Toasted Coconut French Macarons With Cream Filling

There are 6 round sandwich cookies on their sides in a small rectangular glass dish. There is white parchment paper lining the glass dish. There is a cream cloth napkin in the background. Items are on a dark gray surface.

These coconut macarons are a scrumptious dessert with the balance of a slightly crusty meringue shell and a sweet creamy filling. So light and airy and so incredibly decadent.

Prep Time 35 minutes
Cook Time 10 minutes
Additional Time 40 minutes
Total Time 1 hour 25 minutes

Ingredients

  • Macaron Shells-
  • 1 1/2 cups powdered sugar
  • 1/2 cup caster sugar or granulated sugar (see FAQ's)
  • 1 1/4 cups almond flour (not almond meal, see FAQ's)
  • 3 large egg whites - room temperature
  • 2 -3 drops white food coloring (optional or any other color you prefer)
  • Coconut buttercream Filling-
  • 1/2 cup / 1 stick salted butter - room temperature
  • 1 1/2 cups confectioners' sugar
  • 2 teaspoons milk* - see notes
  • 1 teaspoon vanilla extract* - see notes
  • 1/4 cup shredded coconut or coconut flakes for filling
  • 1/2 cup toasted shredded coconut or coconut flakes

Instructions

    1. Beat egg whites. In a larger bowl, beat the egg whites using an electric mixer on medium speed for 2 minutes or until soft peaks form.

    2. Slowly add the granulated sugar and beat on high speed for approximately 2 more minutes, until glossy stiff peaks have formed. 

    3. Using a rubber or silicone spatula gently and gradually fold the dry ingredients into the egg whites, using the "J" motion until mixture is completely combined, smooth and shiny.

    4. Add a few drops of food coloring. Mix the batter until it flows in very thick ribbons when the spatula is lifted. Do not overfold.

    5. Line 2 baking sheets with parchment paper or a silicone baking mat (see Pro Tip).

    6. Use a pastry bag fitted with a round tip (#10 or a 1/2") and fill it with about 1/3 of the batter.

    7. Cover the rest of the batter with plastic wrap while you pipe the shells.

    8. Pipe 1 1/2" circles on prepared baking sheet about 1 inch apart. Repeat with remaining batter.

    9. Tap the baking sheet firmly against the counter to release any air bubbles.

    10. Let the macarons rest for 30-45 minutes until they form a shiny skin. DO NOT SKIP THIS STEP

    11. Preheat oven to 325 degrees.

    12. Bake for 10-12 minutes, or until they are set. Rotate halfway through the baking time.

    13. Let cool 5 minutes before transferring them to a wire rack.

    14. Cool completely before assembling.

    How To Toast Coconut:

    • Heat the oven to 325 degrees.
    • Place shredded or flaked coconut evenly on a parchment paper lined baking sheet.
    • Bake on the middle rack for 4 minutes or until golden brown.

    How To Assemble Toasted Coconut French Macarons:

    • Spoon the coconut buttercream filling into a piping bag with a round tip or into a ziplock bag with the corner snipped off.
    • Swirl the coconut mixture on half the cookies.
    • Gently place a second shell on top and carefully push down until the filling comes to the edge of the sandwich.
    • Roll the macaron on the sheet pan of coconut to coat the exposed cream filling.
    • If more coconut is needed, use a spoon or just your fingers to press it on to the filling until it's completely covered. Don't be afraid to use a lot of coconut, it's looks beautiful and is delicious!

    Notes

    You can make smaller shells (1" circles) to yield more cookies.

    *If you're a real coconut lover -

    • Substitute the vanilla extract with 1 tsp coconut extract.
    • Substitute regular milk with coconut milk.

    Helpful Tools

    • Mixer (hand blender or standing)
    • Baking tray
    • Cooling wire rack
    • Sifter or a fine-mesh sieve
    • Parchment paper or silicone baking mat (see Pro Tip)
    • Piping bag
    • Large bowl
    • Medium bowl
    • Measuring cups and spoons
    • Plastic wrap
    • Rubber spatula
    • Oven Mit

    Pro Tip: There are silicone baking mats that have macron circles on them.

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    Please leave a comment on the blog or share a photo on Pinterest


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