Snowmen coconut macarons

Do you guys ever get winter blues? Like when it starts to get cold and all you can think of is pina coladas by the beach? That is exactly what happened to me hence why coconut macarons are next up on the blog. I wanted to keep the Christmas magic hence why I piped these in the shape of a cute snowman but you can pipe them in a round shape if you prefer. The filling is a very simple coconut and white chocolate ganache where I added toasted desiccated coconut for extra flavour. For coconut lovers these macarons are a dream come true, a bit crispy on the outside and perfectly tender inside, definitely an amazing treat for any occasion or season.

Ingredients for the coconut ganache

• Coconut milk: Coconut milk from a tin is perfect for the ganache but make sure to use the full fat version and shake well before use.
• White chocolate: As the ganache only has few ingredients do make sure to use the best quality white chocolate you can for better flavour.
• Toasted desiccated coconut: Desiccated coconut is added for extra coconut flavour. You can toast the coconut in a dry pan over low heat until it is nicely toasted and has a caramel colour.

For the macarons (makes 40-44 shells/20-22 macarons)               

You can follow the same amount and recipe method as my Tiramisu macarons .

For the coconut whipping ganache

• 80g coconut milk
• 200g good quality white chocolate
• 30g toasted desiccated coconut

Optional (for decorating)

Black edible pen
Orange edible pen

How to make the coconut ganache

1. In a heat proof bowl place the white chocolate in chunks and melt it gently in the microwave, checking every 10 seconds. Remember that white chocolate is very high in sugar so it does burn very easily.
2. In a pan over medium heat, place the coconut milk until just simmering.
3. Remove from the heat and add to the white chocolate. Mix gently with a rubber spatula until all the coconut milk is incorporated and the ganache is smooth. You can use a hand blender or a type of nutri-blender at this point to make sure your ganache is completely smooth.
4. Add the toasted desiccated and mix thoroughly.
5. Place some cling film to touch on top and let it cool at room temperature before placing it in the fridge to chill for 5 hours but ideally overnight.

How to make the macarons

1. Make the batter following my Tiramisu macarons method.
2. Preheat the oven at 150°C fan. Spray two trays with non stick spray and line with parchment paper.
3. Place the batter in a piping bag fitted with a number 11 round plain nozzle.
4. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe small rounds of around 1.5 cm (for the head) and underneath that (as close as possible so the body connects with the head) rounds of 2.5cm (for the body). Make sure to leave a 3cm gap as the macarons spread.
5. Alternatively you can simply pipe rounds of 2.5 cm.
6. Tap the baking tray on a flat surface 5-8 times to make as flat as possible and release any air bubbles.
7. Leave to rest for 30 minutes, or until the macarons have developed a skin.
8. Place in the oven, baking one tray at a time (see Notes*).Bake the macarons for 12-14 minutes (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
9. When the macarons are completely cooled you can use the black pen to draw the eyes, smile, hands and buttons of the snowman and use the orange pen to draw the nose.

How to assemble the macarons

1. Place the ganache in the bowl of a standing mixer with the whisk attached (alternatively you can use a hand mixer and a medium bowl). Whisk the ganache on medium speed until it can hold its shape.
2. Transfer the ganache to a piping bag fitted with the same nozzle used to pipe the macarons.
3. Pipe a small dollop of ganache to the smaller part of the macaron(head) and a bigger dollop to the main part(head). Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and ganache.
4. Consume immediately or store in an airtight container and place in a dark and cool area for up to two days.
5. You can also freeze the macaron sandwiches for up to one month.
6. Enjoy 🙂

Notes

• The temperature for the macarons needs to be as precise as possible to achieve the desired structure and consistency. If you don’t have a digital thermometer I would advise you to invest in one as it will be useful for any of your future bakes!
• Any water content that gets into your meringue will prevent you meringue from stiffening. Make sure all your equipment is clean and dry before you start your macarons.
• The source of heat in a conventional oven is stationary and tends to rise up from the bottom meaning that if you attempt to place two trays at the same time the macarons on the bottom will rise more and probably lose their shape. If you are using this recipe for a convection oven you can place both trays in at the same time as the heat is more even throughout.
• Using a hand blender will ensure that you do not incorporate too much air in your ganache. A type of nutri blender is also ideal and what I personally use.

Meringue kisses,
Athina  xx