Toasted Coconut Macarons

These toasted coconut macarons with coconut butter custard filling are ultra decadent and well worth the effort. Plus, they make an excellent baby gender reveal announcement – so check them out below to see what we are having!!

Dish Count :: 1 Stand Mixer, 2 Baking Sheets, Piping Bag, Parchment Paper

Toasted Coconut Macaron-1

I think at this point people were starting to wonder what was going to happen first – if April the Giraffe was going to have her baby, or I was going to tell you what we are having?! Lucky for you, you get to find out the same day!! Trust me, I was getting instagram story messages, texts, emails… There is a perfectly legit reason for this, too. 

This week happened to get a little bonkers because we also ended up BUYING A HOUSE! Yeah, sure, why not?

Here I am, a week late in telling you – but we are HAVING A BOY! Or did the blue macarons totally give it away? Yeah, I figured they did.

A lot has happened, and I’m still trying to absorb it all while I find a way to stay awake. Whoever said that after the first trimester you get your energy back is a damn liar.

Toasted Coconut Macaron

I found out the news from my doctor while I was in Austin last week. Or was it two weeks ago already? Am I really that far behind? Yes. The answer is yes. While I was on the phone with my doctor, lounging in the hotel room, trying not to let the spring allergens of Austin render me completely dead, she asked “Did you want to wait to find out what you are having? I mean, I know you’re traveling. I can call you back when you are home with Ben…” Uhhh, that’d be a hard no. I wanted to know then and there. I would find a way to tell him when I got home. And when she said “There is a 99% chance you’re having a boy”, I squealed. For as long as I could remember, it was always my assumption that a girl would be first for me. For no other reason than I just thought so. But the farther along this got, the feeling of “it’s a boy” crept over me and cemented itself in my intuition. And so it was. A BOY!

As the night wore on, there was dinner and drinks with the girls, and I called it a night early – making sure to stop in an Ann’s Ice Cream on South Congress in Austin before turning in. Back home it was about the time Ben would be going into work, and I couldn’t hold it in any longer. Before he could even let me finish my sentence, he blurted “What is it?!” Having to make him wait a moment longer, I said “It’s fine, all the genetic tests came back great.” Andddddddd. “It’s a boy.” Even though there was a 1,700 mile distance and two hour time change between us, I could tell over the phone he was excited. He wanted a healthy baby, as we both did, but his hope was for a boy. Ben, ever the one to not tempt fate, just didn’t want to state his preference and risk whatever from high atop the thing.

But we both got our wish. Now… for names! We don’t even know where to begin.

Toasted Coconut Macaron

While I was in Austin Chip was the size of a large macaron. So naturally that’s how we had to share the news by baking some ourselves. I hope it’s been worth the wait. It was for us. Huck just wanted a tasty treat.

But he gets a baby brother, and I know he will be thrilled.

And since I’m two weeks behind, with all this house stuff going on (more details to come on that, too!), I’ll be jumping right to what Chip is – an eclair! Trust me, these will be divine. And it won’t take me two weeks to give you that recipe.
Toasted Coconut Macaron

Yield: 24 Macarons

Toasted Coconut Macaron

Ingredients:

Coconut Macarons

  • 150g Egg Whites, room temperature
  • 100g Fine Baker’s Sugar
  • 180g Almond Meal
  • 270g Powdered Sugar
  • 1 tsp Coconut Extract
  • Food Coloring

Butter Custard

  • 100g Unsalted Butter, softened
  • 180ml Whole Milk
  • 1/2 tsp Coconut Extract
  • 1 Egg
  • 20g Fine Baker’s Sugar
  • 20g Custard Powder

Directions:

Macarons:

        Line three baking sheets with flat parchment paper (NOT wax paper). In a large bowl, or stand mixer, whip room temperature egg whites until shiny peaks form, adding baker’s sugar gradually. Ensure that your bowl and whisk are perfectly clean and free of any grease, fat or soap.  Lastly add in food coloring and whip until thoroughly incorporated. Add more than you think you will need – it fades easily when exposed to light.

        In large bowl, sift ground almonds, powdered sugar together. If there are large pieces, discard or grind until they can fit through the sieve.  Make a well in the mixture and add in colored egg whites folding in until just incorporated. Do not over mix.

After egg whites and almonds are combined, smooth out the mixture until there are no air bubbles. When the mixture falls off of your spatula and creates ribbons you will know you are ready.

Spoon the mixture into a large piping bag, or a Ziploc with a small corner cut out to act as a mock piping tip. Pipe the mixture out onto the lined baking sheets in a 1 ½ inch circle. You can make them larger or smaller depending on your needs, baking time will then vary.

After the macarons have been piped on the sheets, let them rest and set for 30 minutes.  This resting period will help them form their cute little “feet” and become slightly hard to the touch.

As they set, preheat your oven to 320 degrees Fahrenheit.

Bake in the center rack of our oven for 10 to 12 minutes. Test them after 8 minutes. As soon as they no longer wiggle and are slightly firm to your touch, take them out and let them cool on the sheet until room temperature.

Custard:

        Cream room temperature butter and set aside.

        In a small saucepan, simmer milk. In a separate small bowl, whisk together egg, sugar, coconut extract, and custard powder. Slowly incorporate hot milk into the egg/sugar mixture. Return to saucepan, and whisk constantly over heat until thickened. Take off heat and place in fridge, covered with plastic wrap to avoid it forming a skin over the top.

        When cool, whisk creamed butter into the custard until smooth. Transfer to clean piping bag.

To Fill:

Flip over half of all the macarons, piping  custard onto the bottoms. Marry the top side to the other macaron, like a sandwich cookie. Continue until all macarons are made. Place in fridge for 24 hours in an air tight container, separating layers of macarons by parchment paper.

Serve with tea, and devour!