Sweet coconut macarons filled with a creamy double chocolate and passionfruit filling - a tempting tropical treat which is perfect for summer!
For a more intense chocolate filling, use 200 g of our EXCELLENCE 70% Cocoa Dark chocolate instead of half and half. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
Makes about 30 macarons
- 125 g desiccated coconut
- 210 g icing sugar
- 1 tbsp cocoa powder
- 3 egg whites
- 30 g caster sugar
- For the filling:
- 4 passion fruits
- 75 ml double cream
- 50 g caster sugar
- 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped (see Tip)
- 100 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, finely chopped (see Tip)
- To decorate:
- Desiccated coconut
Preheat the oven to 150C/130 Fan. Line a couple of baking sheets with greaseproof paper.
Blitz the desiccated coconut, icing sugar and cocoa powder in a blender until as finely ground as possible.
In a separate bowl, whisk the egg whites with the caster sugar until stiff.
Gently fold the blitzed coconut mix into the whisked egg whites, taking care to keep in as much air as possible.
Spoon into a piping bag fitted with a plain nozzle and pipe same-sized dots (approximately 3 cm in diameter), a few cm apart, onto the prepared baking sheets. Leave to dry for 30 minutes.
Bake for about 15 minutes or until just firm to touch. Leave to cool on the baking sheet.
For the filling: halve the passion fruits and scrape out the pulp into a saucepan. Add the cream and sugar and bring to the boil, stirring often.
Remove from the heat and push through a sieve into a heat-proof bowl. Stir in the chocolates until melted and smooth. Leave to cool completely.
Spoon the passionfruit-chocolate cream into a piping bag fitted with a small nozzle and pipe a small amount onto half of the cooled macarons. Top with an undecorated macaron and set onto a flat plate.
Sprinkle with desiccated coconut and serve.