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Ingredients
BOUNTY CHOCOLATE GANACHE
  • 250 g coconut puree
  • 100 g Malibu
  • 510 g milk chocolate
  • 50 g trimoline
  • 180 g butter
  • 70 g toasted desiccated coconut
COCONUT MACARON SHELLS
  • 300 g ground almonds
  • 300 g icing sugar
  • 110 g egg whites
  • 300 g castor sugar
  • 80 g water
  • 110 g egg whites
  • 5 g castor sugar
  • 2 g white colour
  • 100 g desiccated coconut
BOUNTY COCONUT MACARONS BOUNTY COCONUT MACARONS
BOUNTY COCONUT MACARONS

One of my favourite chocolate bar flavours, filled inside coconut macaron shells

This are so worth the effort to make and taste delicious.

Prep 1 hour
Total 1 hour 30 minutes

BOUNTY CHOCOLATE GANACHE:

Melt the chocolate to 40c, add the trimoline once melted.

Boil the puree and Malibu, pour over the melted chocolate and stir well.

Add the soft cut butter (small cubes) and blitz with hand blender until smooth.

Add the toasted coconut by hand at the end.

Place in container, Refrigerate for 2 hours to set before piping and filling the shells.


COCONUT MACARON SHELLS:

Mix the almonds, icing sugar and egg white together to a smooth paste.

Place in a  big bowl and clingflim to touch.

Cook the sugar and water to 121c, pour over the whisking egg whites (with 5g ca

Fold the meringue through the almond paste mix in two stages.

Pipe the macarons on to a silicone mat to 5cm width.

Sprinkle with coconut & leave for 45 minutes to dry at room temperature.

Bake at 150c for 20 minutes. Once cold fill with the ganache.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

BOUNTY COCONUT MACARONS

One of my favourite chocolate bar flavours, filled inside coconut macaron shells

This are so worth the effort to make and taste delicious.

favorite
print
rate
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
BOUNTY CHOCOLATE GANACHE
  • 250 g coconut puree
  • 100 g Malibu
  • 510 g milk chocolate
  • 50 g trimoline
  • 180 g butter
  • 70 g toasted desiccated coconut
COCONUT MACARON SHELLS
  • 300 g ground almonds
  • 300 g icing sugar
  • 110 g egg whites
  • 300 g castor sugar
  • 80 g water
  • 110 g egg whites
  • 5 g castor sugar
  • 2 g white colour
  • 100 g desiccated coconut

BOUNTY CHOCOLATE GANACHE:

Melt the chocolate to 40c, add the trimoline once melted.

Boil the puree and Malibu, pour over the melted chocolate and stir well.

Add the soft cut butter (small cubes) and blitz with hand blender until smooth.

Add the toasted coconut by hand at the end.

Place in container, Refrigerate for 2 hours to set before piping and filling the shells.


COCONUT MACARON SHELLS:

Mix the almonds, icing sugar and egg white together to a smooth paste.

Place in a  big bowl and clingflim to touch.

Cook the sugar and water to 121c, pour over the whisking egg whites (with 5g ca

Fold the meringue through the almond paste mix in two stages.

Pipe the macarons on to a silicone mat to 5cm width.

Sprinkle with coconut & leave for 45 minutes to dry at room temperature.

Bake at 150c for 20 minutes. Once cold fill with the ganache.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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