CakeChristmas
CakeChristmas
The clusters become low-faced triangles. A small cap of white chocolate and two lines of cocoa evoke a drawn Mount Fuji, while keeping the true texture of coconut.
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Manga & Chibi / Cookies & cupcakes

Snow-Capped Coconut Macaroons

A recipe by CakeChristmas / Updated on 30 October 2026.

The clusters become low-faced triangles. A small cap of white chocolate and two lines of cocoa evoke a drawn Mount Fuji, while keeping the true texture of coconut.

20 triangles of 5 x 5 cm, thickness 1.5 to 2 cm / Mixture of whites and hand-shaped coconuts

10Indicative portions
30 minPreparation
18 minBaking
50 minRest & Cooling
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Dessert in this mood

The clusters become low-faced triangles. A small cap of white chocolate and two lines of cocoa evoke a drawn Mount Fuji, while keeping the true texture of coconut. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 10 servings.

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Preparation

  1. Preheat the oven to 175 °C and coat a baking tray.
  2. Mix the whites, sugar and vanilla without stirring. Add the coconut and let it hydrate for 5 minutes.
  3. Divide into 20 servings. On the plate, flatten each portion in a triangle of 5 cm base and 5 cm high, 1.5 to 2 cm thick, with rounded tops. The triangles rest on their entire face; space 3 cm.
  4. Cook 15 to 18 minutes at 175°C until golden, keeping the heart soft.
  5. Cool completely. Melt the white chocolate and cover the top of each triangle by 1 cm, leaving an irregular boundary like snow. Use a small stencil to dust two short lines of cocoa on one slope, without adding a face. Let it take 20 minutes.

Preserve and Serve

4 days in airtight box in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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