Coconut and Mango Macarons

Ingredients

• 1 1/2 cups almond flour
• 2 1/4 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons mango puree
• 1 tablespoon freshly squeezed lime juice
• Food coloring (optional)

Instructions

Step 1: Make the Macaron Shells

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a medium bowl, sift together almond flour and confectioners' sugar. Set aside.

In a large bowl, whip egg whites until they become frothy. Add granulated sugar and continue whipping until stiff peaks form.

Add sifted almond flour mixture to the egg mixture and gently fold until well combined.

Transfer the mixture to a piping bag fitted with a round tip. Pipe small, round circles onto the prepared baking sheet.

Tap the baking sheet gently to remove any air bubbles from the shells.

Allow the shells to sit at room temperature for 30 minutes to form a skin.

Bake for 15-20 minutes or until firm to the touch.

Step 2: Make the Coconut and Mango Filling

In a small bowl, mix together unsweetened shredded coconut, mango puree, and lime juice. Set aside.

Step 3: Assemble the Macarons

Allow the shells to cool completely on the baking sheet.

Once cooled, pair up the shells by size and shape.

Spoon a small amount of coconut and mango filling onto one half of each shell.

Sandwich with another shell of similar size.

Notes

• To ensure even baking, rotate the baking sheet halfway through the baking time.
• If desired, add a few drops of food coloring to the filling for a fun color combination.
• Store assembled macarons in an airtight container at room temperature for up to 24 hours.