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Late – {Coconut, Almond and Currant Macarons}

February 15, 2012 by Kaitlin

I’d feel like a complete disappointment if I didn’t post something for Valentine’s Day. So let’s do something quick, shall we? A short post, with a single photo, just to let you guys know I’m acknowledging it.


I rang in the evening with finance homework, a bowl of slightly-burned popcorn, and a glass of mead (thanks a bunch, Dad). I’ve been texting my friends a little more than someone who’s studying really should, but hell; it’s a holiday.

It was a good, productive night, and I’m happy with how it was spent.

And now that midnight’s passed, I’m both late for the festivities and too tired to impress. So… Sorry for that!

I hope you had a very happy Valentine’s Day however you celebrated. There’s plenty of stuff to love in this world, so do yourself a favor: find something and be happy!

Oh – you want a recipe? Um… This is what I’ve got today:

For starters, what dessert could possibly be more perfect for Valentine’s Day? These temperamental buggers are sweet, tart, smooth, cute, and, well, temperamental. But you’ve got to love them, right?

The macaron shells were made following Stella’s foolproof method and recipe, with one part coconut and two parts almond. They were then filled with a quick jelly based on Helene’s and scraps of cream cheese swiss meringue buttercream from the freezer.

I hope you’ll forgive me for working with something so horribly out of season this week. They were on sale and they were red. The fit was just too good.

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Filed Under: All Recipes, Cookies, Fruit

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Comments

  1. Julie @ Willow Bird Baking says

    February 15, 2012 at 5:16 am

    They're perfect! Love the currants. Happy Valentine's Day, lovely!

    • Kaitlin says

      February 16, 2012 at 11:56 pm

      Thanks! I had never worked with them before, but I hope I can again soon! I like them a lot.

  2. Jimmy says

    February 15, 2012 at 5:18 am

    I&#39;m glad you started updating again, I&#39;m subscribed to your site via RSS. I have yet to try anything you posted (I live by the microwave!) but I like seeing the pictures you post of stuff.<br /><br />Anyways. Update more and one day I do plan to try something!<br /><br />You may recognize my website name, I&#39;m one of Heidio&#39;s friends!

    • Kaitlin says

      February 16, 2012 at 11:57 pm

      Thanks very much! And yes – I do recognize you 🙂 Good to hear from you!

  3. Mardi @eatlivetravelwrite says

    February 15, 2012 at 10:50 am

    Well I forgive you for the out of season-ness 😉 They are beautiful! I have yet to have success with using coconut (even with Stella&#39;s method) so my hat is off to you! They are beautiful!! Thanks for taking the time in a busy busy week to post these 🙂

    • Kaitlin says

      February 16, 2012 at 11:57 pm

      Haha! Thanks! I&#39;m glad you like them 🙂

  4. Katrina @ Warm Vanilla Sugar says

    February 15, 2012 at 12:19 pm

    These sound so yummy!

    • Kaitlin says

      February 16, 2012 at 11:58 pm

      Thanks! I was SO happy with how they turned out 🙂

  5. Emma says

    February 15, 2012 at 12:58 pm

    Ooh coconut almond base – – I have yet to try that. May have to give it a shot, as those enticing pearls are reeling me in:)<br /><br />I can&#39;t think of anything that would go with adventures in financing better than slightly-burnt popcorn.

    • Kaitlin says

      February 16, 2012 at 11:59 pm

      I did it because I was running low on almonds, but it turned out so well that I&#39;ll definitely be doing it again! <br /><br />And yeah… Not too much joy comes with financing. lol

  6. thelittleloaf says

    February 15, 2012 at 9:06 pm

    I&#39;ve never tried using coconut in macarons – what an awesome idea!

    • Kaitlin says

      February 16, 2012 at 11:59 pm

      It works SUPER well! I did it because I was running low on almonds and I&#39;m so happy I spotted the coconut in the cabinet.

  7. Anonymous says

    February 15, 2012 at 9:37 pm

    Just wanted you to know that I made the Hi Hat Cupcakes. Although, i used Martha Stewart&#39;s Devils food cake recipe and your Swiss meringue frosting, which came out perfect!! OMG! I gave them to my Son and family and took the rest to my church Craft guild….that was their Valentine from me. Everyone just raved over them, but I doubt that I&#39;ll make them again…they took 1 1/2 Ibs.

    • Kaitlin says

      February 17, 2012 at 12:00 am

      Woohoo! I&#39;m glad that they went over well. And yeah – definitely not health food 😉

  8. Cherry says

    February 16, 2012 at 12:01 am

    Beautiful! The red colour of the currants contrasts with the white colour of the macaron and coconut. What a great combination!

    • Kaitlin says

      February 17, 2012 at 12:00 am

      Thanks very much!

  9. Mrs Mar says

    February 16, 2012 at 7:09 am

    I will be back to try out these macaroons, I haven&#39;t found a recipe yet that works 100% for me. I know the last ones I made were just yum. But didn&#39;t look right yet.

    • Kaitlin says

      February 17, 2012 at 12:00 am

      Woohoo! I hope these will be the ones. Stella&#39;s method is so wonderful 🙂

  10. Veronica says

    February 16, 2012 at 8:05 am

    Any season is good for these, me thinks!!<br /><br />VEronica<br />Tassels Twigs and Tastebuds

    • Kaitlin says

      February 17, 2012 at 12:00 am

      Haha! Thanks for your understanding 🙂

  11. tania@mykitchenstories says

    February 16, 2012 at 11:07 am

    Oh forgive you are you kidding. If I could only be late and yet so on it…….

    • Kaitlin says

      February 17, 2012 at 12:01 am

      Lol! Thanks 😀 I was so annoyed with myself when I saw the clock tick past midnight 😛

  12. Anonymous says

    February 20, 2012 at 11:39 pm

    They look delish!<br /><br />So I have a question…Did you use shredded coconut or did you put that in the food processor too? And would it matter if I used all coconut?<br /><br />Thanks

    • Kaitlin says

      February 21, 2012 at 3:19 am

      Thanks! I used shredded, unsweetened coconut and put it in the food processor with the almonds. It would probably work ok with all coconut! I think Stella&#39;s made them with pepitas before.

  13. Russell van Kraayenburg says

    February 23, 2012 at 11:23 pm

    These guys look soo good. I love that pop of red from the currant in the center – pure seduction! And yummy flavors too.

    • Kaitlin says

      February 25, 2012 at 11:03 pm

      Thanks very much!

  14. Sara says

    February 24, 2012 at 4:33 pm

    Gorgeous! This is one beautiful cookie, wow. Looks really delicious!

    • Kaitlin says

      February 25, 2012 at 11:03 pm

      Thanks!

  15. Creative Chaos Art says

    February 24, 2012 at 8:01 pm

    I love reading your blog 🙂 I was just wondering if there was a best way to freeze and defrost the cream cheese swiss meringue buttercream? Or can you just shove it in a tub to freeze, and defrost at room temperature?<br />Thanks!<br />Helen x

    • Kaitlin says

      February 25, 2012 at 11:05 pm

      Thank you! I froze and defrosted it exactly as described! You have to re-whip the frosting when it comes to room temp though, and I had to let it beat for about 5 minutes before it came back to the right consistency. If it&#39;s soupy, stick the frosting in the fridge for a bit and then whip again.

  16. kellie says

    March 7, 2012 at 4:55 pm

    I really need to suck it up, put on my brave pants and make macarons. These sound soooo good. And the photo is so beautiful .. I love it!

    • Kaitlin says

      March 9, 2012 at 1:50 am

      They&#39;re super tasty! Go for it!

  17. Italian Cooking Adventures says

    April 27, 2012 at 5:27 pm

    Wooow these macarons are soo beautiful, bellissimo!The colors are great! Well done Kaitlin, I&#39;m your fan!

  18. Lisa says

    June 12, 2015 at 11:15 am

    Hi,

    I have a question about the shell recipe, you say that you used 1 part coconut and 2 parts almond? I assume you used ground almonds, but what kind of coconut did you use? 🙂 Not coconut flour?

    Thank you 🙂

    • Kaitlin says

      June 12, 2015 at 2:46 pm

      Hi Lisa!

      Apologies for the lack of detail. I used shredded coconut – the kind that comes in thick strips without sugar. Can usually be found in health food stores 🙂

Modifying a fav chocolate cake recipe into somethi Modifying a fav chocolate cake recipe into something a little more my own. Brown sugar. Greek yogurt. Espresso. Pretty darn good. Continuing with the speckle theme from the last cake too because it’s just so darn fun to do. 

I was terrified to submit my cakes to the oven after the revisions I made to the recipe I was working from. They turned out perfectly, which was a huge relief considering the amount of bizarrely cratered cakes I’ve been turning out lately! That frustration put a bad taste in my mouth, so I sought out other hobbies as a reprieve. I fell back into knitting, which felt great, but it’s very time consuming 😉 I knocked a couple sweaters off my list on Ravelry and have a couple more I want to make. 

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I recently finished one of those massive 7-oz containers of cinnamon - before the expiration date! - which felt like some sort of life achievement. Baking these seemed like a great reason to bust into a new container of Ceylon cinnamon 💪 
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