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The Next Best Thing to Cake: German Chocolate Macarons Recipe

German Chocolate Macarons

Catherine Olson
German Chocolate Macarons full of chocolate, caramel, coconut and toasted pecans make a perfect bite sized treat that resembles your favorite cake! 
Prep Time 1 day
Cook Time 1 day 30 minutes
Course Dessert
Cuisine French
Servings 40 cookies

Ingredients
  

Chocolate Macaron

  • 200 g powdered sugar
  • 110 g almond flour
  • 100 g egg whites
  • 50 g white granulated sugar
  • ½ teaspoon cream of tartar
  • Pinch of salt
  • 1 tablespoon cocoa powder

Coconut Pecan Filling

  • 4 egg yolks
  • 12 oz evaporated milk
  • 1 ½ cups of sugar
  • 1 ½ teaspoons vanilla
  • 1 ½ sticks of butter
  • 1 ½ cups coconut flakes
  • 1 ½ cups pecans

Instructions
 

Chocolate Macaron

  • Separate your egg whites and leave out overnight
  • Sift powdered sugar and almond flour together until fine and airy
  • Discard any big chunks
  • Whip egg whites until ribbons start to form in the bowl
  • Slowly add granulated sugar, cream of tartar and salt while mixing
  • Continue to whip until stiff peaks
  • The tip of the egg white should not bend over at all at this stage
  • Pour half of your sugar and almond flour mixture into the egg whites and gently fold
  • When you can no longer see the sugar and almond flour mixture, add the rest of the flour
  • Continue to gently fold into the egg whites until you can no longer see the flour
  • Then begin to scrape the egg whites against the side of the bowl, making sure to incorporate more of the batter with each turn
  • Continue to fold until batter is smooth and thick and runs off your spoon like thick lava
  • Transfer to a piping bag with a round #1A tip
  • Pipe uniform circles onto parchment paper until batter is gone
  • Tap sheet against your counter top to release any bubbles
  • Preheat oven to 325° Fahrenheit
  • Let macaron rounds sit out for 30-60 minutes before baking
  • Bake at 325° Fahrenheit for 18 minutes
  • Allow to cool completely before removing from pan
  • Match similar sized cookies an place filling on one side of the flat side of the cookie
  • Sandwich filling between cookies
  • Store in the fridge overnight for the best results

Coconut Pecan Filling

  • Whisk egg yolks, milk, vanilla and sugar in a medium saucepan
  • Bring up to heat slowly until simmering
  • Be sure to stir constantly so eggs do not curdle
  • Add butter and continue to stir, making sure to evenly scrape the sides and bottom of the pan with a rubber scraper during the cooking process
  • Bring to a low boil
  • Mixture should be thick and golden
  • Continue to cook for 7 more minutes
  • After 5 minutes of boiling, and stirring constantly, add the pecans and coconut flakes
  • Turn off heat and allow to cool to room temperature in pan, stirring occasionally
  • When cooled down, transfer to a bowl and keep in the fridge overnight
Keyword German Chocolate Macarons