Coconut Macaroon

People often confuse the macaron with the macaroon, but if the two were combined everyone is right. (At least in this instance)

This chewy, creamy & crisp macaron is centered around a ganache of Valrhona’s Waina 35% white chocolate with notes of fresh milk, Madagascar bourbon vanilla bean and Boiron coconut puree with shredded coconut stirred in. The shells are a perfectly baked traditional almond topped with toasted coconut & drizzled with single origin (Madagascar) Manjari 64% dark chocolate with notes of red fruits.