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Macaroons with chocolate and coconut ganache Recipe

Delicate macaroon shells made with beaten egg whites, ground almonds and icing sugar filled with a rich and creamy ganache of milk chocolate, coconut milk and Malibu.

  • Preparation
  • Cooking time
  • Rest time
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  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 g
  • Caster sugar : 150 g
  • Red food colouring : 4 ml
  • For the ganache
  • Milk chocolate : 300 g
  • Unsweetened coconut milk : 75 ml
  • Malibu : 25 ml

    Preheat the oven to 155'C.
    Whisk the egg whites until semi whipped, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
    Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
    Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
    Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 15-20minutes.


    Place the coconut milk and malibu in a small pan and bring to the boil.
    Break the chocolate in to pieces in a heatproof bowl. Once boiling, pour the cream over the chocolate and mix until the ganache has a smooth and shiny consistency. Cover with cling film and leave to set in a cool place.
    To serve: fill half of the macaroon shells with the chocolate and coconut ganache. Top with a second macaroon shell then place in the fridge to become firm before serving.

Chef's tip

«To cool the filling for your macaroons more quickly, place the filling in a bowl and cool down whilst stirring over a bowl of ice.»

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