Almond Chocolate Coconut Macarons

These almond chocolate coconut macarons are reminiscent of Almond Joys, but are clearly much fancier and wayyyy better. The delicate shell is flavored with almond extract, then sandwiched with a chocolate coconut ganache, and finally topped with a drizzle of chocolate and toasted coconut.

Ingredients

Method

Nutrition

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Step 1

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For

26

M

I

For the Macaron Shells

130

g

Powdered sugar

120

g

Almond flour

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Per Serving

Calories

106kcal

Fat

5g

Saturates

2g

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Notes

The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. Macarons will last for a few days at room temperature and up to a week in the fridge. I prefer to store them in the fridge not only so they will last longer, but also because I find that they taste even better cold.

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