Coconut Macarons

Hello friends! Let’s make Coconut Macarons today! Filled with Coconut White Chocolate Ganache, made with coconut cream. These Macarons taste like coconut heaven, and I can’t get enough of them! Make sure to watch the video to see how I made these macarons!

Coconut Macarons topped with white chocolate and toasted coconut

Watch the video on how to make these videos on YouTube by clicking here.

To make these Coconut Macarons, I have used the French method. I have over 70 macaron recipes on my blog, and the great majority are made with the Swiss method, which continues to be my favorite.

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However, lately I’ve decided to publish a French method recipe which I’ve had a lot of success with. This macaron recipe produces full shells, it’s relatively easier to make than the Swiss method (less steps), and some bakers really love the French method.

Coconut Macarons topped with white chocolate and toasted coconut

A couple of weeks ago I posted this recipe for the first time (St. Patrick’s Day Macarons with Guiness ganache filling), and since then I have only reduced the amount of cornstarch added to the batter by 3 grams. But the rest remains the same.

And that’s the thing with macarons. You have to keep experimenting, and trying to find your groove. I always experiment with different temperatures, methods, and techniques, because making macarons can be a rollercoaster.

Somedays, you can just nail the whole thing. And then you can try to do it again the next day, and swear that you did everything the same as the day you succeeded, but the results will show different.

And the “mistake” could have been simply the way you folded the batter, or how humid the kitchen was, or how long you’ve rested the macarons. The thing is that as you keep baking them, you will start to see patterns, and you will begin to connect the dots, and be able to find your bliss, the method, and the techniques that work best for you!

Coconut Macarons topped with white chocolate and toasted coconut

What I am trying to say is: don’t give up. Keep practicing. And send me a message on instagram or email if you have any questions. I might be able to help, and it is better if you have a picture to show, if the question is about troubleshooting.

Coconut Macarons

These shells were filled with Coconut White Chocolate Ganache, which I made with coconut cream and white chocolate.

Please make absolute sure you are using good quality white chocolate for these Coconut Macarons.

Most white chocolate chips you find at the store just won’t work, because they don’t contain much cocoa butter in them, if any at all. You are looking for white chocolate that contains over 20% of cocoa butter.

The white chocolate baking bars will usually work, or anything by Callebaut, which you can find online, or on Amazon. I actually do use white chocolate chips, but from Callebaut, and they have 28% cocoa butter in them! Pure deliciousness!

Also, make sure the coconut if finely ground, that will help to pipe the filling in the macarons without clogging up the piping tip.

white chocolate ganache

If you need any assistance or inspiration in your macaron baking journey, I have over 70 macaron recipes (maybe even more by the time you read this), with different macaron flavors and fillings.

On my posts you can find many tips, and also on my Youtube videos.

And please read my Vegan Matcha Macarons post, because I explain why you really really need an oven thermometer when making macarons (doesn’t matter if you are making vegan or non-vegan macarons).

Coconut Macarons

And here are some suggestions of macaron recipes and ideas you might like:

Coconut Macarons

Thanks for reading, don’t forget to watch the video located on this page or on Youtube. I hope you loved today’s Coconut Macarons, if you make this recipe tag me on instagram! I love to see your creations!

Coconut Macarons
Coconut Macarons topped with white chocolate and toasted coconut

Coconut Macarons

Camila Hurst
Coconut Macarons filled with Coconut White Chocolate Ganache, using the French Method. They are dreamy! Topped with white chocolate and toasted coconut flakes.
4.91 from 11 votes
Prep Time 50 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 20 macarons
Calories 150 kcal


French Method Shells
  • 100 grams almond flour 3.5 oz
  • 100 grams powdered sugar 3.5 oz
  • 6 grams cornstarch 0.2 oz
  • 77 grams egg whites 2.7 oz
  • 70 grams granulated sugar 2.4 oz
  • Gel food coloring I used a drop of purple and a drop of blue
Coconut White Chocolate Ganache
  • 200 grams chopped white chocolate* 7 oz
  • 85 grams coconut cream 3 oz
  • 113 grams coconut flakes 4 oz
To assemble
  • 113 grams white chocolate 4 oz
  • 1/4 cup toasted coconut flakes


French Method Shells
  • Pre-heat the oven to 300ºF.
  • Before you start, get the ingredients and materials ready.
  • Prepare a large piping bag fitted with a round tip.
  • Line two baking sheets with parchment paper or silicone mat.
  • I use a silicone mat that already comes with a template to pipe the macarons. You can make your own template or print from the internet, and place it under the parchment paper or blank silicone mat.
  • Measure out all of the ingredients.
  • Sift the almond flour, powdered sugar, and cornstarch together. Set aside.
  • Place the egg whites in the bowl of an electric mixer.
  • With the whisk attachment, begin to whip the egg whites on low speed for about 30 seconds, until they start to foam up.
  • Raise the speed to medium and whip for another minute, until the egg whites begin to look white in color and start to increase in volume.
  • At this point, start to gradually add the granulated sugar.
  • Raise the speed to high, and whip for a few minutes until you reach stiff peaks. I can’t recommend how long exactly to whip the egg whites for, this will vary greatly depending on the mixer you are using.
  • Once the whites are glossy, you see the whisk of the mixer forming streaks in the meringue, you might be done whipping.
  • The stiff egg whites should have pointy peaks shooting right up, with maybe a slight very small bent at the top.
  • Add the food coloring to the meringue. Also pour in the sifted dry ingredients.
  • Begin folding the batter with a spatula, in a J letter motion. This is called the macaronage.
  • It’s time to stop folding when the batter looks glossy, and has a thick but flowing consistency.
  • How to know when to stop folding the batter.
  • First, pick up some batter with the spatula and begin to draw a figure 8 with the batter that is dripping off the spatula.
  • If you can form several figure 8s with the spatula without the batter breaking up, it might be time to stop folding.
  • There’s another test I like to perform, I call it the Teaspoon test.
  • Grab a teaspoon full of batter and spoon onto the parchment paper or silicone mat. Give the baking sheet a little tap against the counter, and wait 1 minute. Watch how the batter behaves.
  • If the batter spreads out slightly, but becomes smooth on top, it might be time to stop folding.
  • If the spoonful of batter still has a peak on top, and hasn’t spread out too much, the batter needs to be folded a bit longer. In that case, fold it about 3 more times, and test again.
  • You don’t want the batter to be too runny either. Be careful not to over mix. It’s always best to under mix, and keep testing until you achieve the proper consistency, but once you over mix, there’s no way of going back.
  • The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
  • Pour the batter in the piping bag.
  • Place the piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
  • Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
  • Use a toothpick to pop any air bubbles in the surface of the shells.
  • With this method, you don’t need to rest the batter. You can immediately start baking, one tray at a time.
  • I like to rotate my tray after the first 5 minutes baking, you might not have to do that, my oven just has very uneven heat distribution.
  • Each tray should be baked from 15 to 17 minutes. It might vary according to your oven.
  • Always make sure to have an oven thermometer in place.
  • When baked the macarons will have a deeper color, will have formed feed. If you touch a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking for another minute or so, and test again.
  • Remove the tray from the oven, and bake the next tray.
  • Let the macarons cool down completely before removing them from the silicone mat, or parchment paper.
Coconut White Chocolate Ganache
  • Chop the chocolate into very small pieces. Place it in a bowl.
  • Heat the coconut cream until it almost comes to a boil.
  • Pour over the chopped chocolate.
  • Let it sit for a minute.
  • Whisk the mixture together until the chocolate has melted completely.
  • If the chocolate is not melting and you still see little chunks of chocolate in the ganache, microwave the bowl for 5 second intervals, whisking in between, until all the chocolate has melted.
  • Add coconut flakes to the mixture and stir to combine.
  • Place the ganache in the fridge for about 40 minutes, until it cools down completely and firms up. Don’t leave it in the fridge too long or it might become too hard to pipe. Piping will be easier if the coconut flakes are finely shredded, as opposed to large coconut flakes which might clog up the piping tip.
To assemble
  • This part if entirely optional. Melt the 4 oz of white chocolate in the microwave. Dip the top of some shells in the white chocolate. Then sprinkle with toasted coconut flakes. You want to do this with half of the shells, since the other half will serve as the bottom of the macaron sandwich.
  • Place the ganache in a piping bag fitted with a small piping tip.
  • Pipe a small amount of ganache on the bottom shells. Top with a chocolate dipped shell.
  • Store these macarons in the fridge for 4 to 7 days, or in the freezer for 1 to 2 months.


*Oven temperature: This is a very delicate and quite personal number. It varies from oven to oven, and even from batter to batter. I recommend you test your oven to find out the optimal temperature to bake your macarons in.
*Whipping time: While I do write down a basic recommendation for how long to whip the egg whites in each speed, you should take note that the times might be different for you and will vary depending on your mixer.
*Macaronage time: Also, I do recommend folding the batter for about 5 minutes, however, have in mind that this will depend on how you actually fold the batter, on the consistency of the meringue. Always look for the cues I offer concerning what the batter is supposed to look like. *Oven thermometer: ALWAYS, I repeat, always! have an oven thermometer in your oven to monitor the temperature. Home ovens are almost always inaccurate, and just a few degrees variation can make a complete difference in your macarons.
*Make sure you are using very good quality white chocolate. White chocolate chips bought at the store are usually not considered actual white chocolate, because they don’t have the minimum required amount of 20% of cocoa butter. Look for white chocolate with a larger amount than 20% of cocoa butter.
Keyword coconut, macarons

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    1. Thank you so much! I did that last time too with my french method! I have to change my template lol! Thank you for letting me know. Fixed!

  1. 5 stars
    OMG, those macarons looks soooo amazing.
    I recently moved from Spain to California and I’m a little bit lost about buying a oven. Could you please tell me what oven are you using?

  2. 5 stars
    If i put them straight into the oven without resting, they will crack on the skin 🙁 why?

  3. I did exactly what you said. But it didn’t raise up… looks like regular cookies. No legs in my macarons. Did I do something wrong? Do you know why it didn’t rise up?
    Thank you

    1. Lots of reasons why it could not have feet, not letting the macarons dry enough, high oven temperature, over mixed batter, under whipped meringue, lots and lots of reasons.

  4. 5 stars
    These are the best macarons ever! I have tried many of your recipes, always so creative, coconut is one of my favorites! LOL, along of half dozen of other flavors. Thanks for sharing your recipes/best practices!

  5. 5 stars
    Omg! I love trying new macaron recipes and this was one of the best I have made so far. The macarons turned out to be looking almost exactly like yours. The recipe was just perfect. Everyone at home loved the taste and the presentation. They were gorgeously pretty and ridiculously delicious. Thank you Camila for sharing such a delightful recipe with all of us. I can’t wait to try a lot more of your macaron recipes.😍

  6. My 13 yr old and I made these today. Came out great for a 1st try. I will double the batch next time as the time/work only yields about 11 in our case. I want to eat a batch and share a batch!!

    Overall this is a great tutorial video and recipe. It really helped us to understand the time to stop folding the batter and move on to the next step.

  7. HI, Why are my macarons hollow & chewy, they look perfect but the top has a very crucnchy layer that snaps as we bite into it.

  8. 4 stars
    I have been looking for a chocolate macaron recipe. I have exclusively used the French method with a basic flavored recipe, I got from a class I took a couple years ago in France. I was a little apprehensive about using a different method. Your videos are awesome and tempted me to branch out. I finally tried your recipe last night. I preheated my oven for about 45 minutes and used an oven thermometer to verify my temp. They taste so yummy and have smooth tops with picture perfect feet. They are simply beautiful. I need a little help/advise concerning the chew and bite of you chocolate macaron. The skin was too thick and crunchy and it isn’t chewy on the inside. I use a Nordic Ware aluminum pan to bake on. I cooked my first pan on Silpat for 18 minutes. I cooked the 2nd pan for 15 minutes and used parchment paper. The second pan tuned out a bit better, but the shell was still too thick and crunchy… the middle on the second pan was a smidge chewier. I am thinking I might need to reduce my cooking time even more? Do you have any advice on how I can get thin crispy skins and a chewy inside and still maintain the perfect beautiful look of your macarons?

    1. You have to bake them less.
      You can also reduce the cocoa powder in them, maybe the brand you are using can cause the shells to be too dry. Or maybe your environment such as weather, oven, etc, everything combined results in crunchier shells.
      It’s so much easier to overbake the chocolate shells bc they are darker so it’s not as easy to see that they are over baking, and also they do tend to bake faster.

  9. Everything you share with us is beautiful. I use only French method and usually bake three trays, one after another.. Should I pipe all the batter at once or pipe-bake-pipe-bake-pipe-bake..hope you understood what I meant 😊

  10. its pretty cool because most of this recipe is dairy free all I have to do is switch out the chocolate for dairy free. this makes me so happy 🙂

  11. Hello. These look really pretty and I want to try making them. Can you tell me if your quoted baking temp of 315c is is for fan forced (= convection) oven or not? many thanks

  12. Can you please tell me in cups instead of grams, and the eg whites how many eggs, im not good at figuring this out and would love to try and make these, can u make it simple please and ty

    1. Hello Eloiza, it’s really advisable to get a scale to make macarons. They are already super finicky as they are, there are a lot of elements to control, and a lot can go wrong, so you don’t want to leave anything to chance. It’s best to get a scale to have accurate measurements than using cups. Each time you scoop a cup of almond flour the weight will probably different. And when making macarons you want to be very precise. A scale can be as cheap as 10 dollars, and you will be saving yourself from wasting a lot of ingredients which can be very expensive such as almond flour.

  13. Can I use boxed eggs whites for this recipe or do they need to be from fresh eggs? Also, have you found aging the egg whites to help at all?

    Thank you!

  14. 5 stars
    Thanks for all the wonderful recipes you share with us. I have learnt a lot from them. I however have a question. When you dip the shell in melted chocolate does it dry immediately or does it dry after refrigeration? My chocolate does not dry at room temperature.

  15. Hi Camilla, I’m very much looking forward to trying this recipe. Do you think that canned coconut milk will work instead of coconut cream for the filling? Creams seems to be a lot more expensive!

  16. The icing was extremely hard. Would I have used the wrong type of coconut cream. Is it tinned you use?

    1. maybe you put it in the fridge and let it get hard? Or simply by sitting on the counter for too long it can get hard, so you’d need to warm it up ever so slightly.

  17. What if my pans cannot fit in the oven at the same time? Would I just bake one at a time and would it mess them up to leave one to rest?

  18. My ganache did not turn out well. I used Callebaut 28% white chocolate, Goya coconut cream and unsweetened coconut flake. I warmed the cream until it had slight bubbles, poured on chopped chocolate. It separated and had a buttery fluid on top of ganache. After adding the coconut flakes, it won’t stick together. I had to roll it by had and flattened. Can it be salvaged?

  19. I have made 2 of your other macaron recipes and everything turned out great. This recipe used slightly less almond flour & powdered sugar, but the egg white & granulated sugar was quite a bit less. I just couldn’t get my dough pourable after stirring for quite a long time. Are the ratios correct in this recipe? In some of your recipes the ratio between wet & dry is much closer.

      1. So I have only done the French method. I took a macaron class in France but my recipe is so huge I am looking for smaller batches like you have. I have used your 105g/100g ratios using the French method. I think I will continue to do that. The other methods intimidate me. I had only been wondering why the egg white & sugar amount was so much less. Your macarons & recipes are delicious! I am in awe of your creativity!

  20. Hi Camila. You’re s gem. Stumbled upon your blog and I’m in awe.

    Was just wondering what’s the purpose of the corn starch. Sorry if I missed it.

    1. Cornstarch helps stabilize the batter because it prevents protein bonds from becoming too tight. It also helps dry out the batter by soaking up moisture, which is helpful for no rest methods.

  21. Hello camila! I love your blog and your Instagram account! The temperature you described in the recipe it’s what the thermometer that I have inside the oven should mark or the oven panel?

  22. Hi Camila ! For the shells, do you think I can sprinkle dedicated coconut and bake instead of using the white chocolate dipping method ?

  23. I made these today – my second time making macarons. They turned out well, feet & all, and I’ll be using this as my base recipe for the shells from now on. Thanks!

  24. 5 stars
    Allow me to fan girl for a second. Every time I search for a specific macaron recipe, I end up at your website. It is by far the most superior site for macarons both simple and complex! Though I am only learning, from the very first batch I was making amazing macarons and I owe this to you. Thank you <3

  25. 5 stars
    Hi Camila,

    Thank you for the french macaron recipe! i tried so many and yours gave me full shells! i am thrilled but the macaron feet came out pretty ruffled , what is the reason? and if I were to add cocoa powder , do i just add cocoa powder or do i have to adjust the other ingredients ratio too? please advise, thank you!

    1. ruffled feet in this case of the french method would probably be from overmixing the batter.
      And about cocoa powder I’d add about 7-10 grams of cocoa powder to the dry ingredients, remove the same amount of powdered sugar that you add in cocoa powder. So if you add 7 grams of cocoa powder, remove 7 grams of powdered sugar.

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