Craving for a new French macaron flavor? These coconut mango macarons are made with coconut buttercream, coconut-flavored almond cookies and filled with mango puree! Every bite of these mango macarons is filled with incredible, juicy tropical flavor! These cookies will take you straight back to paradise!
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Tips For Making French Macarons!
Many bakers dread making macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precious instructions so you can make these at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these cookies:
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- For best results, place the coconut macarons into an airtight container and refrigerate for 1 to 2 days. Remove about 30 minutes prior to serving to allow the filling to soften.
Coconut & Mango Fillings
You’ll love the amazing flavor of these coconut macarons! They’re filled with a fluffy coconut buttercream made with coconut extract. For the mango flavor, I make a simple mango puree to pipe into the center of each macaron! The mango puree will set in the refrigerator nicely.
To add some garnish and tropical flair, try rolling the edges of the French macarons in toasted coconut flakes! The toasted coconut will add not only flavor but texture!
More Macaron Recipes!
Looking for more berry or fruity flavored French macaron recipes? I’ve got you covered with a whole macaron recipe collection!
- Coconut Lime Macarons – the most delicious combo of coconut and lime, with lime buttercream and lime curd!
- And I love these ‘Triple Strawberry Macarons’ with loads of strawberry flavor!
- One of my favorites – ‘Lavender Blackberry Lemon Macarons’ are bound to be a hit!
- Try these ‘Sparkling Wine Macarons’ next with grape flavor and grape buttercream filling!
- Triple Lemon Macarons – the best ever lemon macarons with lemon buttercream and lemon curd filling.
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I use this coconut extract for all my baking.
- This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
- Get a set of disposable pastry bags – no more washing any bags!
- You can use parchment paper or these silicone mats for baking.
- I love my classic KitchenAid stand mixer – a must for every kitchen!
- And this kitchen scale is a must for making perfect macarons!
Coconut Mango Macarons Recipe (video)
- 120 g almond flour
- 200 g confectioner's sugar
- 100 g egg whites, about 3 extra-large eggs
- 50 g white granulated sugar
- 1/2 tsp coconut extract
- peach food color
- 1/2 cup butter, softened
- 1 1/2 cups confectioner's sugar
- 1/2 tsp coconut extract
For Mango Puree:
- 1 large mango
- 2 tsp unflavored gelatin
- 2 tablespoons water
- Over a large mixing bowl, sift together the dry ingredients: almond flour and confectioner's sugar; set aside. Add the egg whites and granulated sugar into a mixer bowl and whisk on high speed just until stiff peaks form. A few moments before turning mixer off, add the coconut extract. Add the formed meringue to the dry ingredients. Using a large spatula, fold and mix the dry ingredients with the meringue, folding until the mixture reaches a flowing stage and settles back down on itself within 15 seconds.
- Divide the batter between 2 mixing bowls. Add peach or orange colored gel food color to one of the mixing bowls, keeping the other bowl plain white.
- Transfer the macaron batter into a pastry bag tipped with a large round tip. Line 2 large baking sheets with parchment paper and pipe even sized dollops of the batter onto the paper, spacing an inch apart. Use the same pastry bag for both colors. Once all cookies are piped, tap the pan against a hard surface to level the cookies and release any trapped air bubbles. Sprinkle the tops of the cookies with more ground cinnamon. Allow the cookies to stand at room temperature for 1 hour, allowing a thin shell to form on the outside.
- Preheat oven to 320-325F. If you know your oven bakes at a higher temperature, set at 320F. Bake the cookies for 18-20 minutes, just until the edges are set. When cookies are baked properly, they will peel right off the parchment paper. Allow the cookies to cool on the paper for 10 minutes before transferring to a cooling rack to cool completely. Pair the cookies up according to size.
- Prepare the mango puree. Peal and roughly chop 1 large mango, then place into a food processor. Pulse for a minute until fruit is pureed; add a tablespoon of lemon juice, if desired. In a small ramekin, combine the gelatin and water. Heat in microwave for 30 to 45 seconds until the gelatin is melted. Add the hot, dissolved gelatin to the fruit puree and stir until combined. Transfer the puree into a small ziplock bag or disposable pastry bag; set aside and keep at room temperature.
- Prepare the coconut buttercream. Using a mixer, cream the softened butter for a 1 to 2 minutes, until light and fluffy. Add the extract and confectioner's sugar and mix again for 1 to 2 minutes, until fluffy. Transfer the buttercream into a pastry bag.
- To assemble the cookies: pipe a generous amount of frosting onto one half of each pair, leaving a small well in the center for the mango puree. Add the puree into the center, then top with second half.
- If desired, toast a cup of shredded sweetened coconut on a baking tray in an oven preheated to 425F. Garnish the edges of the macarons with toasted coconut by rolling each cookie on its side in the coconut flakes.