For coconut lovers these macarons are a dream come true, a bit crispy on the outside and perfectly tender inside, definitely an amazing treat for any occasion or any season.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/coconut-macarons

Ingredients

Makes about-40-50 macarons

Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
2 tbsp (10g) unsweetened shredded coconut
55g egg whites (from about about 2 small eggs)
White food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water

White Chocolate Coconut Filling
9 oz (250g) white chocolate
1/2 cup (120g) whipping cream 2 tsp (10ml) coconut extract
White food coloring

Caramelized Coconut For Filling
1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water

1.Prepare white chocolate coconut filling. To caramelize coconut flakes, add sugar and water in a medium frying pan over medium heat until dissolved completely. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl and set aside.

2. Place chocolate and cream into a heatproof bowl and melt over bain-marie. Add coconut extract, white food coloring if used and crispy coconut. Set aside to cool at room temperature.

3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a past...