German Chocolate Macarons are the ultimate delicacy! If you follow my foolproof steps, you’ll have the most perfect macarons every time. The shells are crunchy on the outside and chewy on the inside, while the filling is smooth and rich with chocolate flavor!
German Chocolate Macarons Recipe
I’m a sucker for homemade German Chocolate Cake, but these macarons might be even better! After all, regular chocolate cake doesn’t have the perfectly baked macaron shells that this cake has, and that makes all the difference.
It can be pretty easy to mess up a batch of macarons – we’ve all been there before, and the frustration itself is daunting! However, don’t let a past failure prevent you from trying your hand at homemade macarons again. This recipe is simple, yet super effective at making the best macarons.
I’ve included tons of tips and tricks that always help me bake the most perfect macaron every time. The shells are perfectly light and airy, while still having their wonderfully chewy center and crunchy exterior. And the German chocolate filling made with toasted coconut and pecans? It’s almost too good for words!
Why you’ll love this Chocolate Macarons recipe
- Simplified: While making macarons isn’t exactly easy by nature, I’ve condensed the steps down to only what’s necessary and simple.
- Chocolatey: The chocolate flavor is rich in the filling of these little French cookies. When the chocolatey goodness is paired with coconut and pecans, it tastes just like German chocolate cake!
- Picturesque: After making a batch of homemade macarons, you’re going to want to take a picture of your hard work! Luckily, these macarons always turn out gorgeous.
How to make German Chocolate Macarons
Start off by making the shells –
- Prepare the sheet pans.
- Heat a saucepan over water and place a heatproof bowl over the pot.
- Add the egg whites and granulated sugar to the bowl. Whisk until fully dissolved.
- Beat the egg whites and sugar mixture with an electric mixer until stiff peaks form.
- Sift the powdered sugar and almond flour into the mixture. Fold everything together gently as to not deflate the egg whites.
- Smush and fold the mixture until you have a meringue.
- Transfer the meringue to a piping bag. Pipe the shells onto the prepared sheets.
- Hold the try above the counter and drop it to release any air bubbles. Do this several times.
- Allow the macarons to rest and form a skin. While you wait, preheat the oven.
- Bake the macarons.
- Allow the macarons to cool, then remove them from the tray.
To make the filling, here’s what you need to do –
- Beat the butter until it’s light and fluffy.
- Mix in the powdered sugar.
- Add the chocolate and mix to combine.
- Beat the mixture until it’s light and airy.
- Transfer the filling to a piping bag.
- Combine the coconut, pecans, and caramel in a bowl.
Assemble and age –
- Pipe a small ring of chocolate buttercream onto the flat side of a macaron. Then, fill the center with the coconut-pecan mixture.
- Gently press another macaron on top of the filled one.
- Transfer the macarons to an airtight container and place them in the fridge to age overnight.
- Bring to room temperature before serving, and enjoy!
How long will German Chocolate macarons stay fresh?
In an airtight container in the refrigerator, these chocolatey macarons will stay fresh for up to 4 days. The shells, without the filling, will stay fresh for up to 6 days if also kept the same way.
Why do the macarons need to age overnight?
Resting the macarons overnight in the refrigerator does wonders for the texture of the shells. The key to perfectly chewy macarons is to let them age for at least 6 hours before serving.
Can I use regular flour instead of almond?
Almond flour is an important ingredient for macarons because it actually provides the unique texture that you know and love! So no, don’t use any other flour besides almond.
Recipe Tips and Tricks
- Once you are able to draw a figure 8 with the meringue, it’s ready to be used.
- Although I’m sure your kitchen is already sparkling, make sure everything is really clean as can be for this recipe. Just one tiny bit of oil or water left on a dish can mess everything up!
- When combining the powdered sugar and almond flour with the egg whites, do so very gently. If you’re too rough or fast, the egg whites will deflate and ruin the meringue. Easy does it!
Who needs cake when you can have these delectable German chocolate macarons?!
More macaron recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
German Chocolate Macarons Recipe
For the Shell
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
For the Filling
- 1 stick butter softened
- 2 cups powdered sugar
- ¼ cup chocolate chips or chopped chocolate melted and cooled
- ½ cup shredded coconut toasted
- ¼ cup finely chopped pecans
- 1 tablespoon caramel sauce
For the Shell
- Line two large sheet pans with a silpat mat or parchment paper. Fit a piping bag with a small, round tip (I like a Wilton #10 or 12) and set aside.
- Heat a small saucepan of water over medium-low heat. Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
- Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.
- Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
- Sift the powdered sugar and almond flour through a fine mesh sieve into the egg whites. Fold in the powdered sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
- Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
- Transfer the meringue to the piping bag fitted with the round tip. Pipe 1” macarons about 2” apart on the silpat lined baking sheet.
- Immediately when you’ve finished piping a tray, hold the tray 6” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
- Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. While the macarons rest, preheat your oven to 325F.
- Bake the macarons one tray at a time for 14 minutes, turning the tray half way through cooking. Repeat with the second tray.
- Allow the macarons to cool fully before removing them from the tray.
For the Filling
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1-2 minutes, or until the butter is light and fluffy.
- With the mixer on low, slowly add the powdered sugar. Once all of the powdered sugar has been added, add the chocolate and mix to combine. Scrape down the sides of the bowl and turn turn the mixer to medium-high speed and beat until the buttercream is light and airy— about 2 minutes. Transfer the mixture to a piping bag fitted with your choice of tip.
- In a small bowl, combine the coconut, pecans, and caramel and set aside until ready to use.
Assembly and Aging
- Place the macarons in similar sized pairs. Pipe a small ring of chocolate buttercream onto the flat size of one of the macarons. Fill the center with the coconut-pecan mixture and gently press another macaron on top, just until the icing reaches the edges. Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before serving.
It’s important to use an oven thermometer to ensure that your oven is at the correct temperature.