Coconut "Bounty" Macarons

 

I'm on a run with macarons at the moment and I was keen to try some coconut ones - it's one of my most favourite flavours, and I will add coconut to anything I can! In the process of preparing to make ganache to fill them, I thought I would try making it with coconut milk instead of traditional cream. It has made such a light, silky filling, and utterly delicious!

I highly recommend using it as a substitute for cream in a variety of dishes.

 

When thinking about the filling, this is where I planned to add the coconut flavour. So I thought I would try and recreate one of my favourite chocolate bars, the Bounty. I used milk chocolate, some drops of coconut essence and after the coconut milk, I also added some desiccated coconut. Surprisingly, it has a distinct coconut flavour but it's not too overpowering.

Shredded coconut on top as the macarons dried, added texture and colour to the shell.

 

Bounty Macarons (milk chocolate and coconut)

 

 

Ingredients:

 

100 grams ground almonds (I actually use about 110g to then allow for large bits that can't be sieved)

100-110g egg whites (about 3 egg whites)

185g icing (powdered) sugar

4 tablespoons caster sugar

Ganache:
200g milk chocolate, finely chopped
5-6 drops coconut essence
150mls full fat coconut milk
2 Tablespoons of desiccated coconut

 

 Method:

 

1. Preheat the oven to 140° C.
2. Push the ground almond through a sieve to get rid of any large pieces or lumps.
3. Mix the icing sugar and cocoa powder together with the ground almonds in a food processor. I do this twice - sieve, food processor, sieve, food processor.
4. In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out.
5. Fold the dry mix carefully and slowly into the meringue, use a spatula. Don't over mix! You want the mixture to fall off the spatula like lava.
6. Fill your piping bag and pipe the macarons onto a baking sheet. Sprinkle shredded coconut on top. Carefully tap the baking sheet on a hard surface such as a table to get all the air bubbles out. Let them set for 60 minutes to form a dry skin.
7. Bake for about 14-16 minutes. Let cool completely, then fill with piped chocolate ganache and sandwich them together.

Ganache:

1. Finely chop the chocolate. Add the coconut essence.
2. Heat the coconut milk in a small saucepan on a low to medium heat until it begins to bubble and steam. You want it to be hot enough to melt the chocolate easily.
3. Pour the coconut milk over the chocolate in a heatproof bowl, stir slightly and allow to sit for a few minutes.
4. Whisk the chocolate and milk mixture until it becomes smooth and silky. If there are still lumps of chocolate you can place the bowl over a saucepan is simmering water to reheat and melt further. Add the desiccated coconut and stir in.
5. Pour the melted mixture into a flat pan and place in the fridge to chill. Cover with cling film to avoid a skin forming.

I found the ganache didn't set as much as I has expected so I have reduced the coconut milk measurements slightly for you. I also whipped the ganache up using a hand mixer prior to piping it onto the shells.

Macarons taste best after they have developed their flavours for 24hrs in an airtight container in the fridge. Remove for about an hour prior to serving. Or if you are like me and can't resist, they do still taste good straight form the fridge!!