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    Home ยป Recipes ยป Macarons

    Coconut Dulce de Leche Macarons

    Published: Sep 19, 2020 ยท Modified: Jan 13, 2024 by Emily Laurae ยท This post may contain affiliate links.

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    Coconut macarons.
    Coconut macarons.
    Coconut macarons.

    These Coconut Dulce de Leche Macarons disappeared within moments after they were piped and ready to devour. After all - classic macaron shells surrounding coconut dulce de leche buttercream makes for the ultimate treat!

    Coconut Dulce de Leche Macarons.

    Jump to:
    • โš’๏ธ Equipment needed for Making Macarons
    • ๐ŸดIngredientsย 
    • ๐Ÿ“– Step by Step Instructions
    • How to make coconut dulce de leche macarons
    • ๐Ÿฅฅ Coconut Dulce de Leche Buttercream
    • โฒ๏ธ Substitutions & Variations
    • ๐Ÿ“ Common Macaron shell issues
    • ๐Ÿ’ญ Recipe FAQs
    • โ„๏ธ Maturation & Storing Macarons
    • More Macaron Recipes to Try
    • Coconut Dulce de Leche Macarons
    • ๐Ÿ’ฌ Comments

    โš’๏ธ Equipment needed for Making Macarons

    • Electric mixer with whisk attachment - If you have one, I highly recommend going the stand mixer route here; getting those elusive stiff peaks takes some time. In a pinch, a hand mixer will work, but you wonโ€™t be able to multitask as efficiently. 
    • Food processor  - Ensuring that your ingredients are finely processed means you have a much better chance of having perfectly smooth, perfect macarons. In a pinch, you can also use your high-powered blender.
    • Mesh strainer  - Sifting is another step you donโ€™t want to miss when youโ€™re making these coconut macarons; any large chunks that were missed in the food processor will not make it through the strainer, meaning you donโ€™t have to worry about any unsightly bumps.
    • Sheet pans - If you havenโ€™t yet, I recommend investing in some good (read: unwarped) cookie trays. 
    • Piping bags and tips - Part of the allure of French macarons is their appearance, and a pastry bag and tips ensure that they are flawless - a perfect macaron. In a pinch, use a zip top plastic bag with the corner cut off! 
    • Use a scale! The French baking tradition is an exacting art; proper tools will ensure perfect results every time.

    ๐ŸดIngredients 

    • Almond flour - Blanched almond flour (not almond meal) is the traditional choice when making macarons because it gives the cookies a light and fine texture.
    • Sugar - Youโ€™ll need granulated white sugar and powdered sugar to help the meringue form stiff peaks.
    • Egg whites - Room temperature egg whites are essential to a smooth and sturdy meringue.
    Coconut Dulce de Leche Macarons piped with the large french star tip.

    ๐Ÿ“– Step by Step Instructions

    To fill our macarons, we will be using dulce de leche which is ever so creamy and packed with flavor. What more could you want? The recipe for making coconut dulce de leche is incredibly simple with only two steps... here's how it's made!

    • Place all ingredients into a saucepan, whisking to combine all ingredients, and heat on medium until the brown sugar has completely dissolved. 
    Coconut Dulce de Leche ingredients in a saucepan.
    Coconut Dulce de Leche cooking in a saucepan.
    • Bring the mixture to a boil and stir from time to time for about 25-30 minutes. Once the mixture has reduced to ยพ cup, you know that the dulce de leche is complete.  Pour into a small container and allow to cool before using in the recipe, then store the leftovers in the fridge. 
    Coconut Dulce de Leche in a bowl.
    Dulce de leche buttercream piped onto macaron.

    How to make coconut dulce de leche macarons

    Step 1: Make the meringue. Whisk the egg whites on medium speed until they start to foam. Increase the speed and gradually add in the granulated sugar until stiff peaks form. Add optional food coloring and whisk to incorporate.

    Step 2: Sift the dry ingredients. Blend the powdered sugar and almond flour together in a food processor, and then pour the mixture through a fine-mesh sieve into a bowl. Set aside. 

    Macaron ingredients in bowls.
    Sifting dry ingredients to make macarons in a bowl.

    Step 3: Macoranage! Add the sifted ingredients in the bowl with the meringue and fold the two together with a rubber spatula in a large bowl. The batter should be thin and slide easily off the spatula.

    Macaron meringue in a stand mixer bowl.
    Macaronage for macaron shells.

    Step 4: Pipe the shells. Now pour the batter into your piping bag and pipe onto your prepared rimmed baking sheet. Let them rest until the tops are dry to the touch. 

    Step 5: Bake and cool. Bake until the shells are firm to the touch. Let them cool completely on a wire rack before peeling from the parchment paper. 

    Piped white macaron shells on parchment paper.
    White macaron shells baked and cooled on a large baking tray.

    ๐Ÿฅฅ Coconut Dulce de Leche Buttercream

    When it comes to buttercream, I am a die-hard fan of using swiss meringue. I find that the texture is incredibly smooth and velvety while the flavor is not overly sweet allowing the flavoring of your choosing to shine. Let's jump into how it's made!

    Swiss Meringue Buttercream Process

    To make dulce de leche buttercream, we start with making a basic swiss meringue buttercream. This tends to be composed of a 3-2-1 ratio of butter-sugar-egg whites.

    Heating egg whites and sugar: First, add your sugar and egg whites to the bowl of your stand mixer and place it over a saucepan of boiling water. Make sure that your bowl is not touching the hot water!

    Your goal is to simply whisk the egg whites and sugar together until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature should reach 160 degrees Fahrenheit.

    Mixing and flavoring: Start whisking the mixture at a low speed and gradually increase speed until medium peaks form. Continue mixing until the meringue has cooled, then switch to using the paddle attachment and start adding your softened butter bit by bit.

    When you've reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low. Add the coconut dulce de leche, continuing to mix until completely combined.

    Dulce de leche buttercream piped onto macaron.

    โฒ๏ธ Substitutions & Variations

    The flavoring for buttercream can be modified and adapted easily! Here are a few ideas to get you started:

    • Various Alcohols or Liquors
    • Juice
    • Jam, Compote or Preserves
    • Brown Butter
    • Citrus Zest
    • Spices
    • Chocolate
    • Cookie Butter
    • Herbs
    • Fruit Powders
    • Ground Nuts (for texture and crunch)
    • Nut Butter
    • Mascarpone
    • Coconut Cream
    • Cream Cheese

    Check out my eggnog macarons, bailey's macarons, london fog or birthday cake macarons for other filling options!

    Coconut Dulce de Leche Macarons on parchment paper.

    ๐Ÿ“ Common Macaron shell issues

    There are a number of reasons why these delicate little cookies could come out less than perfect. Here are some of the most common macaron shell issues to keep in mind during this process!

    HUMIDITY: It's tricky to make macarons in the midst of an incredibly humid day. High humidity prevents your shells from drying during their resting period, which is an essential part of the process. T

    o combat this, place your shells near your oven while preheating - this has helped me during those days when it takes quite some time for the shells to dry.

    NO FEET: The rest period that I mentioned above? This is going to help you create the feet that a macaron is known for. The dried tops of the shells trap in the heat at the base of your macaron and push the edges upward, creating the feet we know and love. Take the time to dry the tops of your shells otherwise, you won't get a distinguished macaron foot.

    CRACKED TOPS: There are a number of reasons why this could be happening. We talked about how dried shells push the heat through the bottom of the macaron - when those shells are not dry, there is no barrier to prevent the air from exploding through the tops, causing cracks.

    Cracked tops could also be due to over-mixing your french meringue and potentially your batter as well, so make sure to be extra gentle during the mix!

    BUMPY SHELLS: Make sure that you are taking the time to properly sift and mix the almond flour and powdered sugar mixture into your meringue. If there are chunky, unsifted dry bits in your batter that have not been mixed well, the tops of your shells will be quite bumpy and uneven. Make sure to also lightly tap your just-piped shells to release any air bubbles as well as to prevent those bumps.

    For more tips on making homemade foolproof macarons, check out my complete macaron guide here!

    Coconut Dulce de Leche Macarons.

    ๐Ÿ’ญ Recipe FAQs

    Do I have to use almonds?ย 

    While traditional French macarons are made with almonds, you can certainly switch things up if you prefer. Pistachios are a great option, or you canย use sesame seedsย andย ground tiger nutsย if you prefer a nut-free version.

    Whatโ€™s the best way to decorate macarons?

    ย Generally speaking, simple is best. Use food coloring to brighten up the macaron shells to whatever color you like. You can also โ€œpaintโ€ the baked macarons with some thinned-out food coloring, or use a bit of edible gold leaf if youโ€™re into a little bling. Take a look at myย Passion fruit macaronsย for tips on painting your macaron shells!ย 

    What should I make with my leftover egg yolks?

    Iโ€™m so glad you asked! Yolks are an amazing ingredient. Use them to make custards and ice cream; add an extra yolk to your cookies for a chewier texture; use them to make lemon orย passionfruit curdย (which you can then use to fill other macarons)... The options are nearly endless!

    How to Make Perfectly Circular Macarons

    Want to make sure that you have perfectly circular macarons? Use a template! Before I pipe my macaron batter, I like to draw identical circles onto a piece of parchment paper that I will then flip over before piping.

    You can use a cookie cutter, small lid, salt shaker โ€“ anything that is about 1 inch in diameter that you can then trace onto your parchment. Save your templates to make Coffee Macarons, Plum Macarons, Butterscotch Macarons or Spiced Pear macarons with ease!

    โ„๏ธ Maturation & Storing Macarons

    Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day.

    Freezing Macarons

    Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.

    More Macaron Recipes to Try

    • Strawberry macarons on the counter near fresh strawberries.
      How to Make Strawberry Macarons with Buttercream and Jam Filling
    • Lemon macarons on the counter filled with lemon buttercream and curd.
      Lemon Macarons โ€“ Filled with Lemon Swiss Meringue & Curd
    • Cinnamon macarons on the counter.
      Cinnamon Macarons with Cinnamon Cream Cheese Filling
    • Blueberry macarons on a plate on the counter.
      Blueberry Macarons with Blueberry Cream Cheese Filling

    If you try this recipe for Coconut Dulce de Leche Macarons, please leave a ๐ŸŒŸ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐Ÿ“ง 

    Coconut Dulce de Leche Macarons.

    Coconut Dulce de Leche Macarons

    These Coconut Dulce de Leche Macarons disappeared within moments after they were piped and ready to devour. After all โ€“ classic macaron shells surrounding coconut dulce de leche buttercream makes for the ultimate treat!
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: French
    Prep Time: 30 minutes minutes
    Cook Time: 11 minutes minutes
    Resting Time: 45 minutes minutes
    Total Time: 1 hour hour 26 minutes minutes
    Servings: 16 Macarons (32 Shells)
    Calories: 261kcal
    Author: Emily Laurae

    Equipment

    • Food Processor
    • Fine Mesh Strainer
    • Mixer with Whisk & Paddle Attachment
    • Spatula
    • Bowls
    • Parchment Paper
    • Baking Tray
    • Piping Bags & Piping Tips
    • Saucepan

    Ingredients

    Macarons

    • 76 g (โ…“ cup + 1 teaspoon ) Granulated Sugar
    • 90 ml (About 3 egg whites) Room Temperature Egg Whites
    • 80 g (ยพ Cup + 1 Tbsp) Almond Flour, Blanched
    • 150 g (1 ยผ Cup ) Confectionโ€™s Sugar, Powdered Sugar

    Coconut Dulche de Leche

    • 1 13.5 oz can (1 โ…” Cup) Coconut Milk
    • 150 g (ยพ Cup) Brown Sugar, packed
    • Pinch of Salt

    Coconut Dulce de Leche Buttercreamย 

    • 75 g (โ…“ Cup) Egg Whites
    • 150 g (ยพ Cup ) Granulated Sugar
    • 225 g (1 Cup) Unsalted Butter, room temperature
    • 100 g (ยฝ Cup) Coconut Dulce de Leche

    Instructions

    Macarons

    • Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips.ย I like to use a small, round piping tips for piping.
    • Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes.ย 
      76 g Granulated Sugar, 90 ml Room Temperature Egg Whites
    • While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside.ย 
      80 g Almond Flour, 150 g Confectionโ€™s Sugar
    • Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
    • Now itโ€™s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
    • ย Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
    • Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake!ย 
    • Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes.ย 
    • You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.

    Coconut Dulce de Leche

    • Place all ingredients into a saucepan, whisking to combine and heat on medium until the brown sugar has completely dissolved.ย 
      1 13.5 oz can Coconut Milk, 150 g Brown Sugar, Pinch of Salt
    • Once the mixture has been reduced to ยพ cup, you know that the dulce de leche is complete - this should take 25-30 minutes at medium high heat.ย  Pour into a small container and allow to cool before using in the recipe, then store leftovers in theย fridge.ย 

    Coconut Dulce de Leche Buttercream

    • Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170ยฐF
      75 g Egg Whites, 150 g Granulated Sugar
    • Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit.
      225 g Unsalted Butter
    • When youโ€™ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low.
    • Add coconut dulche de leche, and mix on low until combined to complete.ย 
      100 g Coconut Dulce de Leche

    Assemblyย 

    • Once cooled, the shells will peel easily off of your parchment paper. Find each shellโ€™s matching half and pipe approximately two teaspoons of buttercream to the bottom shell. Finally, top with the matching half, place in the fridge overnight for the perfect texture and taste before enjoying!

    Notes

    Tips to make the best macarons
    • Mise en place - Macarons are time-sensitive! Prepare your mise en place (meaning to set up your working space in preparation for an activity) before you get started so your ingredients and equipment are ready to go.ย 
    • Use a piping template - A foolproof way of making perfect macaron shells every time is to trace identical 1-inch diameter circles onto the parchment paper to use as your piping template.ย 
    • Use an oven thermometer - Baking the shells at the right temperature is important, so I highly recommend using an oven thermometer.ย 
    • Weigh the ingredients - While macarons only use 4 ingredients, if one isnโ€™t measured correctly, your odds of macaron success are considerably lower. I highly recommend investing in a kitchen scale so everything is precise!ย 
    • Storing your macarons -ย Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.
    • Practice makes perfect - Itโ€™s no secret that making macarons can be tricky. Just keep practicing and experimenting with different macaron flavors, and youโ€™ll be a pro in no time!

    Nutrition

    Calories: 261kcal | Carbohydrates: 34g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 22mg | Potassium: 33mg | Fiber: 1g | Sugar: 33g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More French Macaron Recipes

    • Eggnog macarons closeup with eggnog buttercream.
      Delicious Eggnog Macaron Recipe for the Holidays (With Video)
    • Stacked vanilla macarons with vanilla bean ganache.
      How to Make Perfect Vanilla Macarons at Home
    • Coffee Macarons with Coffee Ganache on the counter.
      How to Make Coffee Macarons with Silky Coffee Ganache
    • Pumpkin Spice Macarons with Dark Chocolate Ganache.
      Pumpkin Spice Macarons with Dark Chocolate Ganache

    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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