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CHOCOLATE COCONUT MACARONS

Original recipe created by L'Ecole Valrhona Pastry Chefs Sarah Tibbetts.

Category: Cookies and bars

Difficulty: Easy

INGREDIENTS

Serves 20 cookies.

Macarons:
2 cups sweetened condensed milk
3 tbsp egg whites*
½ tbsp vanilla extract
⅓ cup GUANAJA 70%, melted**
3 ¾ cups unsweetened shredded coconut
⅛ tsp salt

Garnish:
20 chocolate feves or squares
20 cherries

INSTRUCTIONS

Macarons:

Combine the sweetened condensed milk, egg whites, vanilla extract and melted chocolate in a bowl.
Mix well with a spatula, then pour over the shredded coconut and salt.
Mix until all the coconut is coated.

*Chef’s Tip: Liquid egg whites are easier to scale and best in this recipe.
**Chef’s Tip: melt the chocolate and then measure. Any Valrhona dark chocolate can be used in this recipe without adjusting the quantity of chocolate.

Garnish:

Chef’s Tip: opt for natural maraschino cherries or dark sweet, pitted cherries in liquid with stems. Drain and dry well before using.