Macaron coconut torte

Macaron coconut torte

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  • 8 - 12
  • Easy
  • 20 minutes
  • 40 minutes


  • 2 x basic meringue quantities
  • 250 g almond flour
  • For the filling:
  • 1 x 400 ml can coconut cream, chilled in the freezer
  • 100 g white chocolate, melted

Cooking Instructions

1. Find the recipe for the basic meringue here. Preheat the oven to 120°C and line two baking trays with greaseproof paper.
2. Gently fold the almond flour through the meringue mixture. Using a large spoon, spoon 4 discs of meringue mixture onto the lined baking tray. Bake for 30 minutes, or until crispy and dry on the outside.
3. To make the filling, mix the coconut cream and white chocolate, then spread evenly between the almond meringue discs. Sandwich together to serve.

Find more meringue recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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