Coconut Macarons with White Chocolate-Mango Ganache

Coconut Macarons with White Chocolate-Mango Ganache

Coconut again?! Yup. This time in Macaron form. What can I say, I’m a coco-nutty kind of gal.

I learned my lessons from our first Parisian Macarons experience and paid heed to do the following:

  • Use a scale to measure the weight of ingredients;
  • Age the egg whites;
  • Let the shells “harden” for at least 30 minutes before baking;

Initially I had wanted to fill the Coconut Shells with a Passion Fruit-flavor filling but was unsuccessful in finding a pure concentrate or nectar flavoring agent. But since I had Mango extract on hand, I figured it would be a nice tropical “oompf” for the white chocolate ganache filling. Unfortunately it didn’t bring out as much of the mango flavor as I had hoped—though the end result was still quite tasty. Next time, I’m taking my sister’s advice and use a pineapple filling. Coconut Shells + Pineapple Filling = Piña Colada Macarons. And that, dear friends, is a Nguyen-Win Situation at its best 🙂

Coconut Macarons
Piped shells “aging” for 45 minutes. I only had almond meal that had almonds ground with their skins in tact—thus the pretty speckled pattern.

Coconut Macarons
Les pieds des Macarons!!!! Oh YES– the feet 🙂

I have to admit that I did exhale a sigh a relief after making these little treats. Thank goodness that it wasn’t just beginner’s luck last time! But on the next try, I think I’m going Caramel flavored.

So until my next kitchen adventure Mes Amis, a tout le heure!

Coconut Macarons with White Chocolate-Mango Ganache


Coconut Macarons with White Chocolate-Mango Ganache


Macarons Shells:
110 Grams Almond Meal
180 Grams Confectioners’ Sugar
25 Grams Ground Desiccated Coconut
100 Grams Egg Whites, aged at room temperature for 24 hours
50 Grams Granulated Sugar

White Chocolate-Mango Ganache
8 Ounces White Chocolate, finely chopped
4 Ounces Heavy Cream
1 Teaspoon Pure Mango Extract
1-2 Drops Yellow Food Coloring (optional)

Grind almond meal, desiccated coconuts, and confectioners’ sugar in a food processor to remove any lumps. Sift mixture into another bowl and set aside.

In a mixing stand, whisk egg whites until frothy. Slowly add granulated sugar and continue beating until stiff peaks are formed. Carefully begin incorporating dry mixture into the meringue—gently folding until all items have been integrated.

Using a piping bag fitted with a large round tip, pipe small rounds of the mixture onto Silpat lined baking sheets. Rounds should be about 1½ inches in diameter. Once baking sheets are filled, tap the sheet carefully but firmly on the counter to remove any possible air pockets. Let baking sheets sit on the counter for 45 minutes to harden the outer shell before baking.

Bake at 300 degrees for 10-12 minutes. Transfer the pans to cooling rack and cool completely before removing shells.

In a saucepan, bring cream to a boil. Remove from heat and strain the hot cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. Stir in the mango extract and food coloring. Cover with plastic wrap and chill about 20 minutes, or until slightly thickened.

Transfer ganache to a piping bag and fill the macaron shells.


Coconut Macarons with White Chocolate-Mango Ganache


18 thoughts on “Coconut Macarons with White Chocolate-Mango Ganache

    1. i have been trying to make mancoras for few times like what you said once started, you can hardly stop! (though i tempted to give up quite a few times)my last trial of mancoras was disaster. it has a flat top but there is no foot at the bottom of the shell. so i am not sure what is going wrong. besides, i would like to ask where can i find eggwhite powder? (i am in brisbane) can i use cream of tartar instead?thanks very much

      1. Hi There! I don’t use egg white powder for my shells—just aged egg whites. I have seen egg white powder at my local baking supply store and I’m sure you can find it online, too. 🙂 Cheers!

  1. yeah i’m coco-nutty girl too…love it to death! when i first saw the pics, i thought it was the macs surface was cocoa powder…it looks beautiful.

    question: how do you manage to grind yer dessicated coconuts into meal form?
    the last time i tried to grind the dessicated coconuts, it didn’t turn out powdery, still coarse and so i just mix it together and didn’t turn out well…rough surface! kinda hard to pipe too.

    yeah i will subs it with pineapple fillings/jam…love the tropical flavours!

    good job..yeah!

    1. Hello Lisa! Thanks so much!

      I have the same problem you’re describing when I grind whole almonds (or slivers) for the macs. That’s why I try to always use pre-ground almond meal 🙂 As for the coconut, I had it grinding in a mini-cuisinart for a LONG time with a pinch of the powdered sugar. I then sifted it to try and remove any of the extra bumps. I think next time I may but it through a coffee grinder though 🙂


  2. Nam! I made them again too since our first experiment. I’m generally happy with them — the texture and taste is exactly what I hoped for! I’m a little disappointed with how they look though… the shells were a little too rounded on top for my liking, and the feet weren’t as perfect as our chocolate ones the ones in your picture for this blog post! See my Facebook for the photos! Oh, and I highly recommend Bob’s almond meal/flour for when you don’t want the shell pieces… they have it at whole food’s among other places!

      1. Boo… I haven’t been having as much luck lately. I made pistachio recently, and they were way less pretty. The chocolate ones we made are still my best yet. Yours still look way beautiful.

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