Name: Almond Chocolate Coconut Macarons
Prep time: 1 h 55 min
Cook time: 12 min
Total time: 2 h 7 min
Yield: 26 macarons
Cuisine: American
Ingredients: 1 cup powdered sugar; 1 cup almond flour; 3 egg whites; 0.5 cup granulated sugar; 0.5 tsp almond extract; 0.23 cup canned coconut milk; 0.85 cup chocolate; 0.25 tsp coconut extract; 0.22 cup chocolate; 0.5 tsp neutral oil; coconut

These almond chocolate coconut macarons are reminiscent of Almond Joys, but are clearly much fancier and way better. The delicate shell is flavored with almond extract, then sandwiched with a chocolate coconut ganache, and finally topped with a drizzle of chocolate and toasted coconut.

Dessert

2 h 7 m

American

Sloane’s Table

March 13, 2026

Atsloanestable.com

From the Cook

1/4

Almond Chocolate Coconut Macarons

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Almond Chocolate Coconut Macarons

1 cup powdered sugar

1 cup almond flour

3 egg whites

½ cup granulated sugar

½ tsp almond extract

¼ cup canned coconut milk

⅞ cup chocolate

¼ tsp coconut extract

¼ cup chocolate

½ tsp neutral oil

coconuttoasted

Instructions

Visit Blog

Instructions

Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches a apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.

In a medium bowl, sift the powdered sugar and almond flour, then give them a good whisk to fully combine.

Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.

Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, you can add the almond extract.

Continue whisking the meringue until stiff peaks form. The best way to test if it is ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.

Start the macaronage by folding in ⅓ of the dry ingredients. Mix carefully with a silicone spatula by scraping aroung the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.

Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.

Transfer the mixture to a piping bag with a small round piping tip (I used Ateco 802). Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.

Let the macarons rest for about 30-40 minutes, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F. Bake the macarons for about 8-12 minutes. Allow to cool completely before removing them from the baking sheet.

Heat the coconut milk in the microwave for about 15 seconds or so. Pour over the chocolate and let sit for a few seconds.

Stir the coconut milk and chocolate together. If there are still solid pieces of chocolate, melt in the microwave in 10 second intervals until completely smooth. Be careful of over heating the chocolate, this will make your ganache split.

Place in the fridge until cool and viscous, but not too thick that you can't pipe it.

Melt the chocolate and oil together in the microwave in 20 second intervals until fully melted and smooth.

Transfer to a small piping bag.

Pair the macarons up and pipe the chocolate drizzle on one macaron shell for each shell. Immediately top with toasted coconut flakes. Allow to set for a couple minutes in the fridge or freezer before filling with ganache.

Transfer the ganache to a piping bag fitted with a small round tip. Pipe the ganache on the bottom shell and place the paired shell on top, pressing down slightly to ensure they stick together.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Master the Macaronage Technique 🥄
Fold the dry ingredients into egg whites using a spatula with deliberate J-strokes until the batter flows like lava—this ensures proper shell structure and the signature smooth, domed tops.
Room Temperature Egg Whites Are Essential ❄️
Let egg whites sit at room temperature for 30 minutes before whipping to achieve maximum volume and stability, resulting in shells that hold their shape perfectly during baking.
Toast Your Coconut for Maximum Flavor 🥥
Lightly toast the shredded coconut garnish in a dry pan at medium heat for 2-3 minutes until golden—this intensifies the nutty, caramelized flavor that elevates the candy-like profile.
Temper Your Ganache Properly 🍫
Let the chocolate-coconut milk mixture cool to 32°C (90°F) before piping onto shells; this prevents melting the delicate macaron shells while ensuring the ganache sets to a luxurious, creamy texture.
Rest Baked Macarons Before Filling 😌
Cool the baked shells completely (at least 1 hour) before peeling from the mat and filling—this allows the shells to firm up fully, preventing cracking and ensuring clean, professional-looking macarons.