Ingredients for the pandan coconut ganache filling

• 250g of white chocolate- preferably chocolate chips/buttons or chopped up or grated
• 150ml of coconut cream
• 80g of butter 
• Pandan extract  - from asian groceries 

 Method for pandan coconut ganache filling

1. Place the white chocolate in a large bowl 
2. In a saucepan, bring the coconut cream to the boil 
3. Pour the hot cream over the chocolate. Whisk to combine. 
4. Allow to cool then add the diced butter and combine well until smooth
5. Add the panadan extract. I used about 5mL, but it's up to you how strong you want the flavour and the colour of the filling.
6. Cover the ganache with the cling wrap in contact with the surface of the ganache so a skin doesn't form 
7. Refrigerate until firm

Ingredients for the macaron shell:

• 300g of almond meal
• 300g of icing sugar
• 300g of caster sugar 
• 75ml of water 
• 2x 110g of egg whites  (room temperature) 
• dessicated coconut dyed with green food colouring for decoration 

Follow the method from my previous post to make the macaron shell. To dye the dessicated coconut, put about half a cup into a small sandwich bag, add some green food colouring and shake. Sprinkle the green dessicated coconut on top the shells.




I adapted this recipe from Adriano Zumbo's Zumbarons. Using pandan leaves instead of extract probably would have given a more distinct panadan flavour.Thanks SDE for the help!