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Perfect for hot summer days, these toasted coconut macarons are a delightful way to indulge and refresh yourself. Made with coconut milk, coconut cream, and toasted shredded coconut they will for sure make you feel like you are beach side!
We are continuing our ice cream macarons summer series with delicious and refreshing toasted coconut ice cream macarons.
These definitely took me back to my childhood in El Salvador, when we would buy coconuts on the side of the road to take home or to the beach. Days in El Salvador were always hot and coconuts were a perfect way to cool down.
Considering how hot it’s getting in Texas I thought these would be perfect for our ice cream macaron series. I can’t wait for you to make them. Let’s get started!
Step 1: Gathering Ingredients/Materials
To make these Toasted Coconut Ice Cream Macarons, you’ll need the following simple ingredients:
- Heavy whipping cream
- Coconut milk
- Coconut cream
- Toasted coconut shreds
- My Macaron Recipe: Beginner French Macaron Recipe or my Italian Meringue Macaron Ebook
Materials
- Hand or stand Mixer
- Mixing bowl
- Round cookie cutter (3in | 7.62)
- Quarter sheet pan
Step 2: Making the Ice cream
Heat the shredded coconut in a pan until golden brown. Constantly stir to prevent burning. Once golden brown set aside to cool down.
In a mixing bowl, whip the heavy whipping cream to stiff peaks. Add the coconut milk and combine. Add the coconut cream and combine. Lastly, add the cooled down coconut shreds and combine.
*Reserve some coconut flakes for garnish
Transfer the mixture to a quarter sheet pan, cover well, and allow to set for 4-6 hours or over night.
Step 3: Make the macarons
For these I used my Beginner French Macaron Recipe. You can use your favorite macaron recipe or you can also try my Italian Meringue Macaron Recipe
These macarons are 3 inches (7.62 cm). I created the template with my Cricut.
Check out my previous post which includes a full jumbo macaron tutorial
Step 4: Assemble the Macarons
Cut out disks of the ice cream with the cookie cutter.
Place the ice cream onto the flat side of one macaron shell and gently sandwich it with another shell.
Roll the edges of the filled macaron in the remaining toasted coconut ensuring it sticks to the ice cream. Use a spoon if needed.
Storing your Ice Cream Macarons
Gently place the ice cream macarons in an airtight container.
Store the macarons and the remaining ice cream in the freezer up to a month.
If You Liked this Recipe Give These a Try:
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Toasted Coconut Ice Cream Macarons
Course: DessertCuisine: French5
Ice cream macaronsOvernight
1.5
hoursPerfect for hot summer days, these toasted coconut macarons are a delightful way to indulge and refresh yourself. Made with coconut milk, coconut cream, and toasted shredded coconut they will for sure make you feel like you are beach side!
Ingredients
200 ml | 6.8 oz Heavy whipping cream
400 ml | 13.5 oz Coconut Milk
425 g | 15 oz Coconut cream
130 g | 4.5 oz Shredded coconut, toasted (70g for the ice cream mixture, 60 g for the garnish)
3 in (7.62 cm) macaron shells
Directions
Gather all needed ingredients and materials.
Heat a skillet over medium heat and add coconut shreds. Stir frequently for about 3-5 minutes until the coconut turns golden brown. Remove from heat, let it cool completely and reserve for the ice cream and garnish.
In a mixing bowl, whip the heavy whipping cream to stiff peaks. Add coconut milk and combine. Add coconut cream and combine. Lastly, add the cooled toasted coconut shreds and combine.
Transfer the mixture to a quarter sheet pan. Cover well. Allow to set for 4-6 hours or overnight.
While the ice cream sets or the following day, make the macarons.
Pair same size macaron shells together.
Cut out disks of ice cream with a round cookie cutter. Place the ice cream disks on the flat side of the macaron shell and cover with another.
Roll the assembled macarons in the remaining toasted coconut shreds. Use a spoon if needed.
Store the assembled macarons and the remaining ice cream in an airtight container. Keep up to a month.
NOTES
- Before starting the recipe, ensure that you have ample time for freezing and chilling as the ice cream requires to set at least 4-6 hours or overnight.
- I prefer to make the ice cream a day before I prepare the macarons.
- You can use sweetened or unsweetened coconut shreds. I used sweetened because that's what I had. Either one will work in the recipe.
- Enjoy the remaining toasted coconut shreds with the remaining ice cream.
