Best 3 Coconut Almond Mocha Macaroons Recipes
Indulge in a delightful culinary journey with our exquisite Coconut Almond Mocha Macaroons. These heavenly treats are a symphony of flavors and textures, tantalizing your taste buds with every bite.
Crafted with love, these macaroons embody the essence of sophistication and indulgence. A delicate balance of sweet and nutty, they feature a crisp outer shell that gives way to a chewy, moist interior, generously filled with a rich mocha ganache. Each bite unveils a burst of coconut and almond, complemented by the velvety smoothness of dark chocolate.
Our collection of recipes caters to every taste and dietary preference. From the classic Coconut Almond Mocha Macaroons to gluten-free and vegan variations, we've got you covered. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you towards macaron perfection.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones spellbound. These Coconut Almond Mocha Macaroons are not just a dessert; they're an experience to be savored.
MOCHA MACARONS
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 20 to 25 sandwich cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add instant-espresso powder, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Sift espresso powder over half of unbaked rounds.
- Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Use a kitchen scale to measure your ingredients accurately. This is especially important for macarons, as the proportions of ingredients need to be precise.
- Make sure your egg whites are at room temperature before you start making the macarons. This will help them whip up more easily.
- Whip the egg whites until they are stiff peaks. This means that when you lift the beaters out of the egg whites, the peaks should hold their shape.
- Add the powdered sugar to the egg whites gradually, beating constantly. This will help prevent the mixture from becoming grainy.
- Fold in the almond flour and coconut flour gently until the mixture is just combined. Do not overmix, or the macarons will be tough.
- Pipe the macarons onto a baking sheet lined with parchment paper. Make sure to leave enough space between the macarons so that they do not spread and touch each other.
- Let the macarons rest at room temperature for 30 minutes before baking. This will help them to develop a skin, which will prevent them from cracking in the oven.
- Bake the macarons at a low temperature for a long period of time. This will help them to dry out and develop a chewy texture.
- Let the macarons cool completely before filling them. This will help to prevent the filling from making the macarons soggy.
Conclusion:
Coconut Almond Mocha Macarons are a delicious and elegant treat that is perfect for any occasion. They are made with a combination of almond flour, coconut flour, and cocoa powder, and are filled with a rich and creamy mocha buttercream. These macarons are sure to impress your friends and family, and are a great way to show off your baking skills.
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