Coconut-Mango Macarons

Coconut-Mango Macarons

The tropical notes of coconut and mango pair beautifully with the almond in these delectable gluten-free sandwich cookies. Fresh, ripe mangos form the base of this sweet filling that resembles a curd but with unflavored gelatin (instead of eggs) serving as the thickener.

Coconut-Mango Macarons
Makes 24
  • 3 large egg whites, room temperature
  • 2 cups confectioners’ sugar
  • 1 cup sifted almond meal
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • 1 teaspoon coconut extract
  • Mango Filling (recipe follows)
  1. Place egg whites in a medium bowl, and let stand at room temperature for exactly 3 hours. (Aging egg whites in this manner is essential to creating perfect macarons.)
  2. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 48 (1½-inch) circles 2 inches apart on parchment paper. Turn parchment paper over.
  3. In a large bowl, sift together confectioners’ sugar, almond meal, and salt.
  4. Beat together egg whites and cream of tartar with a mixer at medium-high speed until foamy. Gradually add granulated sugar and coconut extract, beating at high speed until stiff peaks form, 3 to 5 minutes. (Egg white mixture will be thick, creamy, and shiny.) Gradually and gently fold in almond meal mixture, one-third at a time. Let batter stand for 15 minutes.
  5. Transfer batter to a piping bag fitted with a medium round tip (Wilton #12), and pipe batter onto drawn circles on prepared baking sheets. Tap baking sheets on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 1 hour before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and not stick to the finger.)
  6. Preheat oven to 275°.
  7. Bake until macarons are firm to the touch, approximately 20 minutes, rotating baking sheets halfway through. Let cool completely on baking sheets. Transfer macarons to an airtight container with layers separated by wax paper. Refrigerate for up to 3 days until ready to fill and serve.
  8. Place Mango Filling in a piping bag fitted with a medium round tip (Wilton #12). Pipe filling onto flat side of 24 macarons, and top with remaining macarons, flat sides together. Lightly push down and twist so filling spreads to edges. Serve immediately.

Mango Filling
Makes 1¼ cups
  • 2 medium ripe mangos, peeled and coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons light brown sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt
  • 1 (.25-ounce) envelope unflavored gelatin
  • 2 tablespoons cold water
  • ½ cup boiling water
  1. In the work bowl of a food processor, purée together mangos, lemon juice, brown sugar, vanilla extract, and salt until very smooth. Transfer mixture to a medium bowl.
  2. In a small bowl, combine gelatin and cold water, stirring until gelatin dissolves. Stir in boiling water. Add to mango mixture, stirring until combined. Cover bowl and refrigerate for at least 6 hours.
  3. In the work bowl of a food processor, purée cold filling until creamy and very smooth. Use immediately, or transfer filling to a covered container, refrigerate until needed, and use within 3 days.


Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

TeaTime July August 2022 Magazine Cover