CakeChristmas
CakeChristmas
Part of the portions: small low coconut coconut clusters with golden tips, composed of a flat base and a coconut dome. The dome of one is placed next to it and shows a central disc of dark ganache on the intact base; visible fibrous coconut texture.
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Sets to reveal / Cookies & cupcakes

Coconut Macaroon Treasure Chests

A recipe by CakeChristmas / Updated on 30 October 2026.

A small coconut dome pulls out of a flat base to discover the ganache in the middle.

10 small coconut chests of 5 cm / Mixture of whites and coconut shaped by hand

10Indicative portions
35 minPreparation
37 minBaking
1 hour 45 minutesRest & Cooling
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Dessert in this mood

The coconut preparation is cooked in ten flat bottoms and ten low domes, then the two pieces are gathered around a small central touch of ganache.

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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. Reserve 150 g of preparation to form ten discs of 5 cm, about 8 mm. With the remaining 260 g, form ten small domes of the same diameter, a little more domed in the center. Shake the coconut well.
  4. Cook the bottoms and domes on two successive baking tray, 14 to 17 minutes each at 175 °C. Cool for 10 minutes on the plates and then on the rack, until firm.
  5. Simmer the cream and pour it three times over the chopped chocolate. Emulsify and let thicken for 45 minutes. On each coconut bottom, put about 14 to 15 g of ganache, in a small disc of 3 cm in the center, without reaching the edge.
  6. Place the domes on the bases, without completely crushing the ganache. Refrigerate for 30 minutes to stabilize. Remove a dome at the service and put it next to it to show the chocolate heart on the coconut bottom.

Preserve and Serve

48 hours in the refrigerator when filled; take out 10 minutes before tasting.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

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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