Macarons 2014 – Batch 9 – Coconut Flour?

German chocolate macarons for brother's birthday

German chocolate macarons for brother’s birthday

Birthdays are a great excuse to make macarons.  My brother’s favorite cake is German Chocolate, so naturally that is the flavor I chose.  Somehow the usual chocolate shells filled with the coconut pecan frosting seemed too simple.

Bob's Red Mill Coconut Flour

Bob’s Red Mill Coconut Flour

I decided to try substituting coconut flour for almond flour to get even more coconutty goodness.  I was warned coconut flour sucks up the moisture so I used a little less and upped the egg whites.  I even added a dash of oil.   The result – taste was spot on yummy, texture was a SUPER FAIL.  You can see the cracked desert texture instead of the usual smooth top and only a small foot.  They were so crunchy I think my sister may have broke a tooth with her sampling.

The texture did improve a bit after letting them sit filled, but still not the usual awesomeness.  The flavor is so nice, I will attempt this again.  However, I need to do more research before attempting.


  • 160 grams egg whites whipped to stiff peaks

    Coconut flour macaron shell just piped and resting.

    Coconut flour macaron shell just piped and resting.

  • 30 grams egg whites added to the mix after started mixing
  • 90 grams coconut flour
  • 40 grams almond flour
  • 100 grams granulated sugar
  • 270 grams powdered sugar
  • 1 T oil
  • 20 grams cocoa powder

Next time I may use more almond flour and less coconut flour.  Also, I think I will use more egg whites mixing half with the dry ingredients without whipping.German chocolate macaron