Makes about 24 macarons
Coconut Macarons:
2/3 cup almond flour or meal (available at health food stores)
1 ½ cups confectioners’ sugar
2 tablespoons unsweetened desiccated coconut (available at health food stores)
3 large egg whites, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Coconut Buttercream:
1 cup milk
¼ cup unsweetened coconut
4 large egg yolks
½ cup granulated sugar
14 tablespoons unsalted butter, softened
½ teaspoon vanilla extract
Make the macarons:
1. Line a baking sheet with a silicone mat or parchment paper.
2. In a food processor, process the
almonds with the confectioners’ sugar until well blended. Sift the
mixture through a medium-mesh sieve into a bowl. Stir in the coconut and
set aside.
3. In the bowl of an electric mixer,
using the whisk attachment, beat the egg whites on high speed until
foamy. Very gradually add the granulated sugar and beat until stiff and
glossy. Add the vanilla and beat until blended.
4. Add half of the sifted almond mixture
and fold it in with a spatula. Add the remaining almond mixture and mix
it in a light circular motion. Press and spread out the batter against
the side of the bowl. Scoop the batter from the bottom of the bowl and
turn it upside down. Repeat this motion about 15 times (no more, no
less). When the batter becomes nicely firm and drips slowly as you scoop
it with the spatula, it is ready to be piped.
5. Position a rack in the center of the
oven and preheat the oven to 375 degrees F. Fit a pastry bag with a
.4-inch plain tip (Ateco #4). Scrape the batter into the bag. Pipe out
1-inch rounds of batter onto the prepared baking sheet, spacing them ½
inch apart. Rap the baking sheet firmly against the counter. Dry the
batter at room temperature, uncovered, for 15 minutes. The batter
circles should not stick to your finger when you touch them. If they do,
let them dry a little longer.
6. Stack the baking sheet with the
macarons on it on another baking sheet. Place both sheets, stacked, in
the oven and bake the macarons for 15-18 minutes, until slightly crisp
(they will crisp more upon cooling). Cool completely on a wire rack.
Make the buttercream:
7. Put milk and coconut in small saucepan
and bring to a boil over medium heat. Remove from heat, cover pot and
let stand for 10 minutes.
8. In a medium bowl, whisk the yolks with
the sugar until well blended. Add the warm milk and coconut and whisk
until smooth. Strain the mixture back into the pot, pressing down on the
coconut to extract the flavor. Discard the coconut. Place over medium
heat and cook, stirring constantly, until mixture thickens and reaches
175°F.
9. Pour the mixture into the bowl of an
electric mixer and mix, using the paddle attachment, mix at low speed
until cool. Increase the speed to medium and beat in the butter, one
tablespoon at a time. Beat in the vanilla. Change to the whisk
attachment and beat at high speed until the buttercream is smooth, 1-2
minutes.
Assemble the macarons:
10. Scrape the buttercream into a pastry
bag fitted with a .4 inch plain tip (about the same size as you used to
pipe the macarons). Pipe a grape-sized dollop of buttercream onto the
underside of a macaron. Gently press the underside of another macaron
against the buttercream until it spreads almost to the edge. Repeat with
the remaining macarons and buttercream. Store the macarons in an
airtight container at cool room temperature for up to 5 days. (Yes, 5
days!)Original recipe from tish boyle
