Coconut Macarons with Mango Jam and Buttercream filling
Updated: Jul 16, 2022
These Coconut Mango Macarons have been a favorite flavor combination amongst my friends and family ever since I started baking macarons! They're the perfect tropical, sweet and slightly tangy combination! The shells are topped with toasted coconut and paired with a slightly tangy and sweet mango jam and buttercream filling! It's always been a huge hit on dessert spreads at parties!
What fillings can be paired with these coconut macaron shells?
When I think of coconut, I think of tropical, exotic, sweet and tangy. So I decided to pair these coconut macaron shells with mango jam and buttercream for the perfect sweet and tangy tropical combination.
Here are a few flavor combination ideas for pairing different fillings with coconut macarons:
Coconut Macarons with Mango Buttercream
Coconut Macarons with Coconut Buttercream
Coconut Macarons with Strawberry Buttercream
Coconut Macarons with Lemon Buttercream
Coconut Macarons with Chocolate Ganache Filling
After baking the cooled macaron shells, I like to pair two shells of the same size and lay them side by side, top side down and pipe the fillings on one of the paired shells, making it quick and easy to assemble and sandwich the top and bottom macaron shells with the filling in between.
COCONUT MACARONS with MANGO JAM and BUTTERCREAM
YIELD 12 | AUTHOR Corinne of TooCuteDesserts
PREP TIME 45 Min | COOK TIME 18 Min | RESTING TIME 25 Min | TOTAL TIME 1 H & 28 M
Coconut Mango Macarons filled with Mango Buttercream and Mango Jam. A perfect sweet and tangy tropical treat!
50 grams egg whites 1.8 oz
25 grams white granulated sugar 0.88 oz
60 grams almond flour 2.12 oz
80 grams powdered sugar 2.82 oz
About 1 tbsp unsweetened coconut flakes for the topping
1/2 cups chopped mangos (You can use frozen mango if you prefer!) 64 grams, 2.25 oz
1 1/2 tsp granulated sugar 2.46 grams, 0.25 oz
1 1/2 tsp lemon juice
1/4 tsp cornstarch
1 1/2 tsp cold water
1/3 cup unsalted butter room temperature 36 grams, 1.3 oz
1/2 cup powdered sugar 118 grams, 2.2 oz
1-2 tbsp mango jam
Macaron Shells: Prepare dry ingredients
1. Before starting, measure out all ingredients for the macaron shells. Sift the powdered sugar and almond flour together. Measure the total amount of powdered sugar and almond flour in grams on a kitchen scale and cut in half. (Both halves will be mixed with the two different colors)
2. Prepare a 12oz. piping bag, fitted with a round tip. Set aside.
3. Line a baking sheet with parchment paper or silicone mats.
4. I use a silicone baking mat with a macaron template I made on my own. You can print it from the internet, and just place it under the silicone mat, or parchment paper. I recommend using a silicone mat.
Make the meringue
1. Place the egg whites in the KitchenAid with the whisk attachment and whisk on low for about 30 seconds, then add in the white granulated sugar and gradually start increasing speed to medium. Whisk on medium speed for one to two minutes, until the mixture is white and starting to become fluffy. Raise speed to high for a few minutes until you see stiff peaks that hold their shape formed. The best way to check for this is to keep a close eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it will be time to stop.
2. When you pull your whisk up, the peaks should form a point, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
3. Take the mixture in the mixing bowl off the KitchenAid.
Combine the ingredients
1. Start folding gently with the spatula until the batter falls off the spatula like how a ribbon would fall, then the batter should be ready. How to test when to stop folding the batter: Stop folding when the batter is glossy and has a thick and flowing consistency. To test if it has that consistency, pick up some batter with the spatula and try to draw a letter 'J' with the batter that is dripping off the spatula. If you can form a letter 'J' without the batter breaking up, that’s an indication that the batter is ready to be piped. You can also test it by taking a spoonful of the batter and put it onto a plate, if the peak runs into the batter within 10 seconds, the batter is ready - if there is still a peak, continue to mix.
2. Be careful not to overmix. You don’t want the batter to be too runny either. It’s always best to undermix and test several times until the proper consistency is achieved.
Pipe the shells
1. Now you can pour the batter into your piping bag. (A great tip for easily pouring the batter into the piping bag is to fold down the sides of the piping bag open and place it into a tall cup fitted with the piping tip in place, then pour the batter into the piping bag.) Tie the top of the bag with a rubber band, clip or a pastry bag tie so no batter spills out.
2. Place the piping bag directly 90 degrees over the center of each macaron circle on the template. Apply equal pressure and carefully pipe for about 5 seconds, ensuring the batter does not go over the circle (you want to keep the batter in the circle as best as you can), and then quickly pull the bag up twisting slightly so no batter spills out.
3. Once you’ve piped as many circles as you could, bang against the bottom of the tray with the piped macarons a few times to release air bubbles that are in the batter and prevent your macaron shells from cracking.
4. Optional: Use a toothpick to pop any air bubbles on the surface of the shells.
5. Sprinkle the unsweetened coconut flakes for the topping on the top of each macaron.
6. Pre-heat the oven to 290ºF.
7. Let your trays sit at room temperature for a while so the shells will dry out a little bit. I usually let the batter dry for about 25 minutes, depending on how humid the day is. You’ll know when they’re ready when you gently touch the surface of the macaron batter and it seems dry to the touch. (I like to set my timer for 25 minutes so I won't forget!)
8. When the batter is dry to the touch, place the baking sheet on top of a second baking sheet (this will prevent macarons from cracking).
9. Bake the double trays for 9 minutes, then remove the bottom tray and rotate the top tray and bake that tray for another 9 minutes. I bake every double trays for about 18 minutes total.
10.Remove from the oven and let the macarons cool down before proceeding with the filling. When baked, the macarons will have a deeper color and formed feet (which look like ruffles at the bottom of each macaron). If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking for another minute or so and test again.
1. Place the chopped mangos, granulated sugar, and lemon juice in a small saucepan over medium heat and bring to a boil while slowly mixing with a spatula. Cook the mangos for about 15 minutes until they are soft and dissolved.
2. Keep the heat medium-low, or low, so the liquid doesn’t evaporate and the mangos won't stick to the bottom of the pan.
3. Meanwhile, dissolve the cornstarch in the water and add it to the soft mangos. Mix with a spatula while you cook the mixture for another minute while it thickens. Remove the jam from the heat. Let the mango jam cool down for about 10 minutes. Optional: You can add it to a small food processor or blender, and process to make it more smooth.
1. Cream the butter with a mixer until creamy and fluffy, for about 4 minutes. With the mixer off, add the powdered sugar to the creamy butter and mix on low until incorporated. (You can cover the top of the mixing bowl with a heavy towel because the powdered sugar will blast out when mixing!) Raise the speed to medium-high and cream for another minute. Add the mango jam to the bowl and mix until incorporated. If the buttercream seems runny, add a bit more sifted powdered sugar to the buttercream.
1. To assemble the macarons, pipe a filled circle of the Mango Buttercream on the bottom shell, but not too close to the edges to prevent any filling from squeezing out as it will be sandwiched with another shell on top.
1. These macarons can be stored in an airtight container the fridge for up to 4 days, and in the freezer for up to 15 days.
2. The mango jam can be stored in a jar in the fridge for up to 2 weeks, and in the freezer for up to 3 months.
*Using an oven thermometer ensures the most accurate oven temperature
**Baking with two baking sheets will prevent the macarons from cracking
***For the filling, you can also pipe a ring of the Mango Buttercream and use the Mango Jam in the middle of the ring if you prefer!
****You can also process freeze dried mango to turn it into a fine powder, and add a few tablespoons of it to the buttercream instead of the Mango Jam, or even in addition to the jam to enhance the mango flavor even more.
*****When piping a double batch of the macaron batter, it's better to use a large 16oz. piping bag.
Thanks so much for reading my blog! Leave a comment below or tag @toocutedesserts and/or hashtag #toocutedesserts on Instagram if you make this recipe! Have fun baking and enjoy!
Corinne of TooCuteDesserts