Coconut macarons filled with fresh key lime buttercream and toasted coconut make the perfect tropical inspired treat for summer.
SURPRISE!
Today’s post is a very special one!
A bunch of blogging gal pals are throwing a virtual baby shower in honor of Zainab of Blahnik Baker who is expecting an adorable baby boy at the end of the month! ♥♥♥
Back in February, I had a chance to attend the Food Blog Forum at Walt Disney World and took my family along. It was an amazing experience and we had the pleasure of meeting Zainab in person and I can honestly say that she is extremely warm, friendly and even more fabulous than you can imagine.
She constantly amazes me with her generosity and how she manages to find time to fit everything in with all that she has going on in her life.
She is a neuroscientist, a loving wife and a rockstar baker and blogger and I am beyond excited for her new soon-to-be role as a mommy 🙂
She and Ashley helped co-host a virtual baby shower for me last year and also sent me the sweetest care package and I am thrilled that I can be a small part of this very special time in her life.
Aren’t the bear ones adorable?
It was so much fun decorating them but I did over-bake them slightly since I got distracted by my kiddos who were trying to snatch up my piping bags and chocolate chips :-S
They still tasted fabulous but just be sure to pay attention to the baking times if you decide to make these 🙂
I added a touch of green food coloring gel and made half of them into little bear shapes and couldn’t resist making a few mini baby ones too 🙂
The eyes and mouth are just melted chocolate that I piped on and I used mini chocolate chips for the nose.
Thanks to Allie, Alice and Jocelyn for hosting the party!
Hope you check out all the treats that all her blogging buddies brought along!
Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci’s Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture
- 117 g almond meal/flour
- 176 g powdered sugar
- 107 g egg whites about 3 large egg whites, at room temperature and aged for 2-3 days.
- 64 g superfine sugar
- 1/4 teaspoon cream of tartar
- 2 Tablespoons shredded coconut
- 2 teaspoons coconut extract
- 1-2 drops Green food coloring gel optional
- 2/3 cup toasted coconut
- 1/2 cup unsalted butter softened
- 2-1/2 cups powdered sugar
- 2 tablespoons lime zest
- 1-1/2 tablespoons lime juice
- 1/8 teaspoon salt
- 1 tablespoon heavy cream optional if frosting is too thick
- melted white chocolate
- melted semi-sweet chocolate
- mini chocolate chips
- Line two large baking sheets with parchment paper or a silicone mat.
- Measure the almond meal, powdered sugar, coconut and salt into the bowl of a food processor. Process the mixture finely, then sift, discarding any large bits. Set aside.
- With a stand mixer or hand mixer with the whisk attachment, whisk egg whites at medium speed with cream of tartar until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks. Add coconut extract and food coloring gel if desired and whisk until incorporated.
- Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 20-25 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula.
- Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
- Pipe rounds or bears shapes onto prepared baking sheets, leaving space between the macarons to allow the batter to spread.
- Once all macarons have been piped, pick up the baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
- Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.
Preheat oven to 300 degrees F. When macarons are dry to the touch, bake *both trays at the same time (*if your oven has room, otherwise bake one at a time) for 10-14 minutes. Let macarons cool completely on parchment paper before removing and filling.
- In the bowl of your stand mixer, beat butter on medium-high speed for about 5-6 minutes until light and fluffy. Add lime juice, lime zest and continue beating until incorporated. Turn the speed to low and slowly add powdered sugar, beating for 1-2 minutes until smooth.
- Optional, add 1 teaspoon at a time of heavy cream to reach desired consistency if frosting is too thick. Turn mixer back on medium and beat for an additional 2 minutes until frosting is light and creamy.
- Match up the cooled macaron shells with similar sizes and shapes.
- Pipe filling onto a macaron shell, add a sprinkle of toasted coconut and sandwich together with a second matched up shell. Repeat until all shells are used. Store in an airtight container.
- Place melted white chocolate and semi-sweet chocolate into a ziptop bag and cut off a tiny piece on the corner. Pipe onto macarons as desired and add one mini chocolate chip for the nose.
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Did you try this recipe?
Lisa @ Healthy Nibbles & Bits -
These macarons are SOO ADORABLE, Kelly!! Wish I could try one now! (And sorry for taking so long to comment on this post!)
Kelly -
Aaw thanks Lisa!!! Loved your fried rice, wish we could all have celebrated Zainab together 🙂
Jocelyn @BruCrew Life -
Those are seriously the cutest cookies! What a fun treat for a fun shower!!!
Emma -
These macarons are so cute what a great “virtual” baby shower gift 😀
GiGi Eats -
OMG I have to figure out how to make this GiGi-Diet approved because MY WORD IT sounds TASTY TASTY!!!