Nutella Coconut Macarons

One step closer to perfecting macarons :)
Hubby normally doesn't like macarons much so I tried to make one with flavors he enjoys...and he really liked this one, so...success!

We LOVE Nutella in my house. I think it goes really well with a lot of flavors. I've done it with raspberry and coconut, both delish. Today I went back to the coconut combo because I like that one so much.

P.S. Here are some macaron tips:
1. You need a silpat if you want perfectly shaped macarons. I swear by my silpats.
2. For this recipe I tried baking one batch at a time. That way if something went wrong with my first batch I could correct it on the second batch. The original recipe threw them right into the oven without letting them sit for a while, and I had a fear that doing it that way would end up in cracked macarons....and lo and behold I was right. 75% of them cracked, AND my oven must be hotter than David Lebovitz's (whose recipe this is) because the first batch was also overcooked. So for my second batch I let them sit on my counter for 45-60 minutes to create a shell on the outside, then baked for only 12 minutes and that was perfect. (If you bake too long the macarons end up crispy and dry, if you don't bake them long enough the bottoms will stick.)

So here is my adapted recipe. It was quick, simple, turned out super yummy, the shapes were perfect, and the batter was a good smoothness. Definitely my best macarons so far.

Nutella Coconut Macarons
Makes about 20

Macaron Shells: (adapted from HERE)

• 1c (100g) powdered sugar
• 1/2c (50g) almond flour
• 3T (25g) cocoa powder
• 2 large egg white, room temp.
• 5T (65g) granulated sugar

Filling:

• Nutella (or other hazelnut spread)
• Shredded coconut, toasted

Directions:

Prepare 2 baking sheets with silpats and a pastry bag with a round tip.

Use a food processor to pulse together the powdered sugar, almond flour and cocoa powder. Let it run for about 30 seconds to mix it all together and break down any clumps. You want this as smooth as possible so that your batter will be smooth.

In a stand mixer, use the whisk to beat your egg whites. When they are foamy and start to hold their shape, slowly add the sugar while the whisk is still going. Continue beating for about 2 minutes more until the mix is firm and stiff. This is your meringue.


In 2 batches, fold your dry mix into the meringue. As soon as everything is incorporated, stop folding and pour the batter into your prepared pastry bag. Pipe onto the silpats, making each macaron about 1 inch wide. When done piping, pick up and drop the baking sheets onto your counter until the tops of your macarons are smooth (this may take a bit of time if you are getting bubbles coming to the surface).

Let the macarons sit on your counter for 45-60 minutes, or until you can touch them with your finger and the batter doesn't stick to you. (Remember to preheat the oven to 350 about 10 minutes before baking). Bake for 12-15 minutes. Let cool completely before removing from silpat.

To assemble:

Match up similar-sized macaron shells and spread a layer of Nutella on each side. Sprinkle a generous amount of toasted coconut on one side and stick them together to make a sandwich.