Rafaello Macaron Recipe – Coconut Macarons
Rafaello Macaron is made of a delicate Coconut macaron shell, then filled with a delicious White Chocolate Ganache. The macaron flavors resemble those of the famous coconut candy and are always loved by anyone who tries. them. Naturally gluten-free, these almond meringue cookies are dainty and delicious!
Did you know that you can change the flavor of not only the filling in macarons but the shells themselves? Following a simple ratio rule, you can make the macarons hazelnut, coconut or any other nut flavor that you desire. This time I will tell you how to make Coconut Flavored Macarons filled with White Chocolate Ganache, which we will call Macarons – Rafaello since they so closely resemble the famous candy.
There is a reason why the famous macarons are made primarily with Almond Flour – it is very low in fat content, especially compared to other nuts. It’s important when trying to play with flavors, not to ruin the fat content ratio, otherwise, we’d end up with a mess, not macarons. Keeping the Almond flour and whatever other kind of nut flour you want to use to 50:50 ratio will allow you to change the flavor without ruining the appearance.
When taking pictures, I had several different flavors of macarons, but the ones sprinkled with Desiccated Coconut and filled with white filling, are the Rafaello Macarons and they’re the ones I will tell you how to make today.
White Chocolate Ganache
- 100 g white chocolate best quality you can afford, finely chopped
- ¼ cup heavy whipping cream heated
Make Macaron "Rafaello" Shells
Preheat oven to 300F. Line 2 baking sheets with parchment paper. Fit pastry bag or a ziplock bag with round 1/2 inch inch tip. Set aside.
In a bowl of food processor combine powdered sugar, desiccated coconut and almond flour. Process for 3-4 minutes, until completely powdered, stopping to scrape the contents from the bottom.
- In a thoroughly cleaned bowl of a mixer, fitted with whip attachment, whip egg whites with a pinch of salt until slightly frothy.
In 2 additions add the sugar and continue whipping until firm peaks, about 6 minutes
- Sift in the nut mixture into the meringue. With a quick swirling motion, quickly make 4-5 stirs with spatula, then gently continue folding the mixture until the batter falls off the spoon in a ribbon, which disappears within thirty seconds.
- Spoon the mixture into the prepared pastry bag and pipe 1 inch rounds on the parchment paper, 1.5 inches away from each other.
- Take the sheet and rap it against the counter for about 4-5 times, or if there’s a small tip left at the top of the macaron from piping, keep rapping against the counter until it disappears.
Quickly sprinkle the still tacky macarons with desiccated coconut.
- Place the baking sheet on the middle rack in the oven and bake for 12-14 minutes, or until the shells are hard to the touch and can be removed from the parchment almost with no problem (if they stick slightly in the middle, it’s OK, they will come off fine when cooled)
- Slide off the parchment paper onto the counter and allow the macarons to cool completely before removing.
- Repeat with the second sheet.
Make White Chocolate Ganache for the Macarons "Rafaello"
- Pour heated heavy cream over chopped white chocolate. Allow to sit for 2-3 minutes undisturbed. The heat from the cream will start to melt the chocolate.
- With the spoon, slowly stir white chocolate and cream until smooth.
- Allow to sit uncovered at room temperature until firm.
- Transfer to a ziplock bag with a snipped end or use a spoon to fill macarons.
To fill Macaron "Rafaello"
- Pair macarons by size. Pipe a dollop of filling onto one shell, pressing together with the other shell.
- Best eaten once the macarons have been allowed to sit at room temperature for 12-24 hours.
Best eaten once the macarons have been allowed to sit at room temperature for 12-24 hours.
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
Watch this video from Beth @ Entertaining with Beth, and listen to what she says about what makes your macaron endeavors successful. I do have to say that I don’t agree with her last tip that macarons absolutely need to sit out to get good results because I never do it and I always get great results. Otherwise, everything she says, do it!