Treat yourself and guests to a little bit of France with Sandra Lee’s delectable and bold-colored chocolate and coconut macarons. These sweet treats are the perfect dessert to serve at Sandra’s “Make a Splash” Pool Party!

Evite-Gatherings-Sandra-Lee-Coconut-Macarons-&-Chocolate-Macarons-595

Makes 16 Macarons

CHOCOLATE RECIPE

Ingredients

COOKIES

  • 1 2⁄3 cups powdered sugar
  • ¾ cup very finely ground almonds or almond meal/flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup granulated sugar
  • 3 large egg whites, room temperature

CHOCOLATE BUTTERCREAM

  • 4 squares (1 ounce each) unsweetened chocolate
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

  1. For cookies: Line a baking sheet with parchment paper. Sift powdered sugar, ground almonds, and cocoa powder together into a bowl.
  2. In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until egg whites are glossy, flufy, and hold soft peaks. Quickly fold almond mixture into egg whites using 30 to 40 strokes.
  3. Spoon batter into a plastic bag with a small corner cut of (or use a pastry bag with the end snipped off). Pipe 1½-inch rounds onto the parchment about 2 inches apart. Let piped mixture sit at room temperature until hard skin forms on top, about 1 hour.
  4. Preheat oven to 300 degrees. Bake cookies about 10 minutes, or until set. Let cookies cool completely in pan on a wire rack.
  5. For chocolate buttercream: microwave chocolate in a microwave-safe bowl on medium for 60 seconds. Stir. Continue microwaving in 30-second intervals, stirring each time, until completely melted. Cool.
  6. In a large bowl, with a mixer, beat butter, powdered sugar, milk, and vanilla on low speed until creamy and fluffy. Add cooled chocolate and beat until well combined and fluffy.
  7. When cookies are cool, fill with buttercream to make sandwiches. Store in a tightly sealed container in the refrigerator.

 

COCONUT RECIPE

Ingredients

COOKIES

  • 1 2⁄3 cups powdered sugar
  • 1 cup very finely ground
  • almonds or almond meal/flour
  • 3 large egg whites, at room temperature
  • ¼ cup granulated sugar
  • Blue gel or paste food coloring

COCONUT BUTTERCREAM

  • 1⁄3 cup unsalted butter, at room temperature
  • 1 teaspoon coconut extract
  • 1 tablespoon milk
  • 1¾ cups powdered sugar, sifted

Directions

  1. For cookies: Line a baking sheet with parchment paper. Sift powdered sugar and ground almonds together into a bowl.
  2. In a separate bowl, with a mixer, beat egg whites until foamy. Gradually add granulated sugar and continue beating until egg whites are glossy, flufy, and hold soft peaks. Quickly fold almond mixture into egg whites using 30 to 40 strokes. Tint egg whites with food coloring to desired color.
  3. Spoon batter into a plastic bag with a small corner cut of (or use a pastry bag with the end snipped of). Pipe 1½-inch rounds onto the parchment about 2 inches apart. Let piped mixture sit at room temperature until a hard skin forms on top, about 1 hour.
  4. Preheat oven to 300 degrees. Bake cookies about 10 minutes, or until set, (do not brown). Let cookies cool completely on pan on a wire rack.
  5. For coconut buttercream: In a medium bowl, with an electric mixer, beat butter, extract, milk, and powdered sugar until creamy and fluffy.
  6. When cookies are cool, fill with buttercream to make sandwiches. Store in a tightly sealed container in the refrigerator.

More from Sandra Lee

Check out Sandra’s exclusive collection of premium, seasonal Evite invitations designed to coordinate with her party themes. Evite has also teamed up with Sandra on a series of party-planning content that will appear regularly in Sandra Lee magazine – don’t miss it! Still can’t get enough Sandra? Visit SandraLee.com for more of Sandra’s expert advice and inspiration.



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