Coconut & Mango Macarons


25 3cm sized macarons

Prep Time

20 minutes

Drying Time

30 minutes

Cooking Time

15 minutes

Oven Temp

150C (300F/Gas 2)

Refrigeration Time

1 hour

Inspired by Summer flavours, Gloria has created this recipe for Coconut & Mango Macarons.


For the macaron shells
  • 100g ground almonds
  • 100g icing sugar
  • 3 egg whites plus ½ egg white
  • 100g caster sugar
  • 100g desiccated coconut (plus extra to dress)
  • A few drops of yellow food colouring
For the filling
  • 50g mango
  • 150g Divine White Chocolate
  • 25g coconut cream
  • 1 tsp coconut essence
  • 1 tsp Lime



To make the shells:

Separate three eggs, add the yellow food colouring and leave to room temperature.


Sift the icing sugar and almonds.


Whisk on medium speed just until frothy then add the sugar a third at a time.


Whisk until medium stiff peak. Add the dry ingredients and the ½ egg whites, and then fold in using a spatula. It is ready when it falls off your spoon forming ‘ribbons’.


Attach the baking paper to a baking tray with small dots of batter.


Pour the mixture into a piping bag and pipe out small regular well-spaced rounds.


Tap the tray and knock out the air. Sprinkle the desiccated coconut on top. Leave for thirty minutes until they form a dry skin-this will help create the feet.


Pre-heat the oven to 150C (300F/Gas 2). Bake in the oven for 15 minutes, then place dampened worktop for easy removal.


For the filling:

Blend the mango, lime and coconut cream.


Place the chopped chocolate in a microwave-proof bowl (plastic is best) Heat in busts and stir after each time.


Pour the chocolate into the mango mix. Cover and set aside for an hour.


Pipe the ganache into the shells. Refrigerate for 1 hour. before serving.