Visit OliveNation to buy the soft, chewy center with a slightly crisped taste of macaroon fine coconut on low rates. You can also use it as garnish cakes and more.
Coconut has been one of the hottest "super food" trend in recent years. Super food or not, I love coconut simply for its yumminess. This recipe used condense milk to enhance the coconut flavor.
2 egg whites
3/4 cup almond flour
1 cup powdered sugar
1/4 cup granulated sugar
3 drops of blue gel food coloring 1 tsp coconut emulsion (I use the coconut emulsion from Olive Nation)
4 oz shredded coconut
1 oz sweetened condensed milk
1/2 cup cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup finely shredded and desiccated coconut for macaroons (also from Olive Nation)
DIRECTIONS: To make the shells:
Follow my “Easy French Macaron Recipe”.
Let the shells cool completely before assembling the macaron sandwiches.
To make the filling:
Mix the shredded coconut and the condensed milk until well combined. Use the mixture to make small discs of 1 inch in diameter and 1/8 inch in height.
Whip the cream cheese with an electric mixer for 1 minute until it is light and fluffy.
Mix in the powdered sugar.
Continue to whip at medium speed for 5 minutes.
Place the cream cheese mixture in a piping bag with a 1/4-inch round tip.
Place a coconut-condensed milk disc on a macaron shell.
Pipe a cream cheese circle around the disc.
Place another macaron shell on top and push down slightly to secure.
The macarons will improve their texture (mature) when left in the fridge overnight.