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.
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
- 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