Toasted Coconut Cream Pie Macarons Recipe That’s Easy to Perfect

Let me tell you, the scent of toasted coconut lightly caramelizing in the oven mixed with the sweet aroma of vanilla buttercream is the kind of magic that stops you in your tracks. The first time I made these toasted coconut cream pie macarons, I was instantly transported to a sunny day on the beach—warm, comforting, and utterly delightful. It was the kind of moment where you pause, take a deep breath, and smile because you know you’ve just stumbled upon something truly special.

Growing up, coconut cream pie was a family favorite, especially during summer gatherings. My grandma had this knack for making the flakiest crust and the creamiest filling. These macarons are a love letter to those memories, reimagined as delicate little bites of heaven. My family couldn’t stop sneaking them off the tray, and honestly, I didn’t blame them. They’re that good—perfectly crisp on the outside, tender on the inside, with a silky coconut cream filling that tastes like a tropical dream.

After testing this recipe (you know, for research purposes), it’s become my go-to treat for celebrations and gifts. They’re easier to make than you think, and trust me, they’ll be the star of your dessert table. Whether you’re a seasoned baker or someone who simply loves macarons, this recipe will make you feel like a pastry chef in your own kitchen. You’re going to want to bookmark this one—it’s pure indulgence in every bite.

Why You’ll Love This Recipe

• Quick & Easy: While macarons have a reputation for being tricky, this recipe breaks it down into simple, manageable steps. You’ll be surprised how quickly they come together.
• Simple Ingredients: No need for fancy ingredients—everything you need can be picked up at your local grocery store.
• Perfect for Any Occasion: Whether it’s a birthday, bridal shower, or just a weekend treat, these macarons will wow everyone.
• Crowd-Pleaser: Kids love them, adults can’t get enough, and they’re the perfect gift for anyone who loves coconut.
• Unbelievably Delicious: That toasted coconut flavor paired with creamy, sweet filling is a match made in dessert heaven.

What sets this recipe apart is the balance of flavors and textures. The macaron shells are perfectly crisp yet tender, the filling is rich without being overwhelming, and the toasted coconut adds an irresistible crunch. It’s comfort food with a touch of sophistication. Plus, it’s the kind of dessert that makes you close your eyes after the first bite and just savor the moment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• For the macaron shells:
  • 100g (1 cup) almond flour (finely sifted)
  • 100g (3/4 cup) powdered sugar
  • 100g (1/2 cup) granulated sugar
  • 3 large egg whites (room temperature)
  • 1/2 tsp vanilla extract
  • Pinch of salt
• For the coconut cream filling:
  • 100g (1/2 cup) unsalted butter (softened)
  • 200g (1 3/4 cups) powdered sugar
  • 2 tbsp heavy cream
  • 1/2 tsp coconut extract
  • 1/4 cup toasted coconut (plus extra for garnish)

If you’re missing an ingredient, don’t worry! Almond flour can be swapped for finely ground cashews, and you can use dairy-free butter and cream for a vegan option. For the coconut, both sweetened and unsweetened work great—just make sure to toast it for that nutty depth of flavor.

Equipment Needed

• Mixing bowls: For combining your ingredients with ease.
• Electric mixer: A hand or stand mixer works perfectly for beating egg whites to stiff peaks.
• Sifter: Essential for achieving smooth macaron shells by sifting almond flour and powdered sugar.
• Piping bags and tips: For precise macaron shapes.
• Baking sheets and parchment paper: Keeps the macarons from sticking.
• Cooling rack: Helps set the macaron shells evenly.

If you don’t have a piping bag, a sturdy zip-top bag with the corner snipped off works just as well. And trust me, a good sifter is worth investing in—it’s the secret to smooth, professional-looking macarons.

Preparation Method

1. Prepare the macaron shells: Sift almond flour and powdered sugar together twice to ensure a smooth mixture.
2. In a clean bowl, beat egg whites with an electric mixer until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
3. Gently fold the almond flour mixture into the beaten egg whites, using a spatula. Be careful not to overmix; the batter should flow like lava when dropped from the spatula.
4. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet, spacing them evenly.
5. Tap the baking sheet firmly on the counter to release air bubbles. Let the macaron shells sit at room temperature for 30-45 minutes until a skin forms on the surface.
6. Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the trays halfway through. The shells should lift easily off the parchment when done.
7. Make the filling: Beat softened butter, powdered sugar, coconut extract, and heavy cream together until smooth and fluffy. Stir in toasted coconut.
8. Pipe the coconut cream filling onto half of the shells, then sandwich them with the remaining shells.
9. Roll the edges of the filled macarons in extra toasted coconut for garnish.

Let the macarons rest in the fridge for at least 24 hours for maximum flavor and texture. Trust me, the wait is worth it!

Cooking Tips & Techniques

• Use aged egg whites for best results—they whip up more easily and give better structure to the macarons.
• Don’t skip the sifting—it’s the key to smooth, shiny shells.
• If your macarons crack, it’s likely due to under-mixing or skipping the resting step.
• For even baking, use an oven thermometer to ensure accurate temperature.
• Let the shells cool completely before removing them from the parchment to avoid breakage.

And remember, macaron-making is a skill that improves with practice. Even if your first batch isn’t perfect, they’ll still taste amazing!

Variations & Adaptations

• Seasonal Twist: Swap coconut extract for lemon or orange zest for a bright, citrusy flavor.
• Chocolate Delight: Add cocoa powder to the macaron shells and fill them with chocolate ganache instead.
• Dietary Adaptation: Use dairy-free butter and cream for a vegan-friendly version.

Personally, I once added a hint of rum extract to the filling for a tropical cocktail-inspired macaron. It was a huge hit!

Serving & Storage Suggestions

Serve these macarons chilled or at room temperature with a cup of coffee or tea. They pair beautifully with fruity cocktails or sparkling water for a lighter option.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in single layers for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: Not needed, but let them come to room temperature for optimal texture.

The flavors deepen over time, making them even more irresistible after a day or two!

Nutritional Information & Benefits

Each macaron is approximately 120 calories, with healthy fats from almond flour and a good dose of fiber. Coconut is rich in manganese and provides a natural sweetness that reduces the need for added sugar. Gluten-free and customizable, these macarons are perfect for indulgence without guilt.

Conclusion

If you’re looking for a dessert that’s both elegant and comforting, these toasted coconut cream pie macarons are it. They’re easy to customize, perfect for gifting, and a treat that brings smiles all around. Personally, I love how they remind me of sunny summer days spent with family.

Have you tried these macarons yet? Let me know your thoughts or any fun variations you come up with in the comments below. Bookmark this recipe, share it with friends, and enjoy every bite—you deserve it!

FAQs

Can I make macarons without almond flour? Yes, you can substitute almond flour with finely ground cashews or sunflower seed flour.

Why do macarons crack? Cracks usually happen due to skipping the resting step or uneven oven temperature. Make sure to let the shells dry before baking.

How long should I age the egg whites? Ideally, age them for 24-48 hours in the fridge, uncovered, to reduce moisture content.

Can I use shredded coconut instead of toasted coconut? Yes, but toasting it enhances the flavor and adds crunch.

How long do macarons need to rest? Rest the shells for 30-45 minutes until they form a skin that doesn’t stick to your finger.

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