Friday, April 12, 2024
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The Next Best Thing to Cake: German Chocolate Macarons

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German Chocolate Cake is my absolute favorite cake in the whole wide world, so it is a no big surprise that I’d find a way to make German Chocolate Macarons. 

Tower of Chocolate Macarons with German Chocolate filling

German Chocolate Macarons

German Chocolate Macarons full of chocolate, caramel, coconut and toasted pecans make a perfect bite sized treat that resembles your favorite cake! 

How Do You Make German Chocolate Macarons?

This recipe doesn’t require any special methods or chocolate. It’s simply regular macarons with one tablespoon of cocoa powder added in. 

It’s the filling that makes them German Chocolate. 

German Chocolate Cake Macarons

Fill these amazing German Chocolate Macarons with as much coconut pecan filling as you possibly can. Let it ooze out the sides and spread its caramel-y goodness all over the place. 


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


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


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
German Chocolate Macarons

Can You Use German Chocolate For These Macarons?

Macarons are a bit finicky, and it’s generally recommended to not add more liquid than absolutely necessary. While chocolate is solid at room temperature, of course, these macarons are going to cook, and that chocolate won’t always be room temperature. 

Extra Tips for Making Macarons

Watching several YouTube videos is the next best place to learn when exactly to stop whipping your egg whites, and how exactly to fold your macronage. 

Always double up on your cookie sheets to prevent the bottom from burning, and also place a cookie sheet on the top rack of your oven to mitigate the browning on the top of your cookie as well.

And lastly, get to know your oven. That’s the last step to the puzzle. Bakerella stays to bake at 280° Fahrenheit for 18-20 minutes, but after bags of wasted almond flour I figured out that was way too low for my altitude, humidity and oven. I have to bake at 325° Fahrenheit for 18-20 minutes. 

Chocolate Coconut Macarons

Macaron Tools on Amazon

I am an Amazon affiliate and Amazon sometimes pays me an incredibly small stipend from the sale of these items, and it does not cost you anything to click on them!

These templates + baking mats are so convenient.

To use these baking mats you pipe until your batter fills the inner circle. Then they will spread to the outer circle.

These oils pack an amazing punch of flavor without tasting synthetic.

Macarons are known for their bright distinctive colors, so colored gel is absolute must for coloring macarons!

Make German Chocolate Macarons

If you make these incredible macarons, tag @Fahrenheit350sweets on Instagram so I can see it! And I’d love it if you left a review and a comment below! 

The Next Best Thing to Cake: German Chocolate Macarons Recipe

More Yummy Macaron Recipes to Bake at Fahrenheit 350°!


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