Coconut Macaron Thai Iced Tea: A Delicious Fusion Dessert Recipe

Coconut Macaron Thai Iced Tea is a delightful fusion that brings together the rich flavors of traditional Thai iced tea and the sweet, chewy goodness of coconut macarons. As a lover of both desserts and beverages, I was thrilled to discover this unique recipe that not only tantalizes the taste buds but also offers a refreshing twist on two beloved treats. The history of Thai iced tea dates back to the 1940s, originating from the vibrant street markets of Thailand, where it quickly became a favorite among locals and tourists alike.

People adore this dish for its perfect balance of sweetness and creaminess, complemented by the nutty flavor of coconut. The texture of the macarons adds a delightful crunch that contrasts beautifully with the smooth, chilled tea. Plus, this recipe is incredibly convenient, making it an ideal choice for gatherings or a cozy afternoon treat. Join me as we explore how to create this irresistible Coconut Macaron Thai Iced Tea that will surely impress your friends and family!

Ingredients:

• For the Coconut Macarons:
• 2 ¾ cups powdered sugar
• 2 cups shredded unsweetened coconut
• 1 cup almond flour
• 4 large egg whites, at room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• Pinch of salt
• For the Thai Iced Tea Filling:
• 2 cups water
• 4 tablespoons Thai tea leaves
• ½ cup sweetened condensed milk
• ½ cup evaporated milk
• Ice cubes, for serving

Preparing the Coconut Macarons

Let’s start with the coconut macarons, which are the star of this recipe. They are light, chewy, and have a delightful coconut flavor that pairs perfectly with the creamy Thai iced tea filling.

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper. This will prevent the macarons from sticking and make cleanup a breeze.
2. Mix Dry Ingredients: In a large bowl, sift together the powdered sugar, almond flour, and shredded coconut. This step is crucial as it helps to aerate the mixture and ensures a smooth macaron shell.
3. Whip the Egg Whites: In a separate clean bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to beat. Increase the speed to high and whip until stiff peaks form. This should take about 5-7 minutes.
4. Add Flavorings: Once the egg whites are whipped, gently fold in the vanilla extract and coconut extract. Be careful not to deflate the egg whites; we want to keep that airy texture!
5. Combine Mixtures: Gently fold the dry ingredients into the whipped egg whites in three additions. Use a spatula and fold until just combined. The mixture should be glossy and flow like lava. If it’s too thick, you can add a tiny bit of water to loosen it up.
6. Piping the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving some space between each one. Tap the baking sheets on the counter a few times to release any air bubbles.
7. Rest the Macarons: Let the piped macarons sit at room temperature for about 30-60 minutes, or until they form a skin. You’ll know they’re ready when you can lightly touch the surface without it sticking to your finger.
8. Bake the Macarons: Bake the macarons in the preheated oven for 15-20 minutes, or until they are firm to the touch and have developed a nice foot. Rotate the baking sheets halfway through baking for even cooking.
9. Cool the Macarons: Once baked, remove the macarons from the oven and let them cool on the baking sheets for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Preparing the Thai Iced Tea Filling

While the macarons are cooling, let’s prepare the delicious Thai iced tea filling. This creamy and sweet filling will complement the coconut macarons beautifully.

1. Boil Water: In a medium saucepan, bring 2 cups of water to a boil over medium heat.
2. Add Tea Leaves: Once the water is boiling, remove it from the heat and add the Thai tea leaves. Let the tea steep for about 5-7 minutes, depending on how strong you like your tea.
3. Strain the Tea: After steeping, strain the tea leaves using a fine mesh strainer into a bowl or another saucepan

Conclusion:

In conclusion, this Coconut Macaron Thai Iced Tea recipe is an absolute must-try for anyone looking to elevate their dessert game while enjoying a refreshing beverage. The delightful combination of chewy coconut macarons paired with the rich, creamy flavors of Thai iced tea creates a unique and indulgent experience that is sure to impress your family and friends. For serving suggestions, consider pairing these macarons with a chilled glass of Thai iced tea for a perfect afternoon treat or serving them alongside a scoop of coconut ice cream for an extra touch of decadence. You can also experiment with variations by adding different flavors to your macarons, such as matcha or chocolate, to create a fun twist on this classic treat. I encourage you to give this recipe a try and share your experience with me! Whether you’re hosting a gathering or simply treating yourself, I’d love to hear how your Coconut Macaron Thai Iced Tea turns out. Don’t forget to snap a picture and share it on social media—let’s spread the joy of this delicious recipe together! Happy baking!

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