If you love almond croissants, you will fall head over heels for these Macadamia Coconut Croissants. The day old croissants are filled with a buttery macadamia cream inside and out, then the top is crusted with shredded coconut – a tropical masterpiece!
This Macadamia Coconut Croissant recipe is extremely easy to make since you can use day old Costco croissants! Yet, they taste like you labored in the kitchen for days. I also love that with this recipe you can revive stale croissants and give them an even more delicious second life.
The macadamia cream croissant filling is almost like an almond frangipane, but you’ll replace the almonds with macadamias instead. And the shredded coconut on top adds to that tropical vibe, making these the most unique filled croissants you’ll ever find on the internet! If you want to add coconut directly into the croissant filling, you can too, like the macadamia coconut frangipane in these tropical cinnamon rolls.
Table of Contents
Helpful tools
You will need a food processor to grind up the macadamias to make this croissant filling. Then the filling can be made in the same food processor so you don’t have to wash too many tools.
Or you can make the filling in a stand mixer or even by hand with a whisk/spatula and a mixing bowl.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Stale croissants – feel free to use any store bought croissants for this recipe. I used 6 large Costco croissants, but some readers only use 4 to get more filling per croissant. Of course, you can always use smaller homemade croissants if you’re inclined!
- Macadamias – make sure to use raw macadamias or roasted unsalted macadamias, otherwise your filling will be too salty. If you don’t like macadamias for some reason, you can swap it out for almond and coconut to make a coconut frangipane like in this pineapple coconut tart.
- Flour – just a tablespoon is use to help add a little bit of structure to the filling.
- Salt – I usually use kosher salt but any kind of salt should work here since you’re only using a small pinch to add nuance to the flavor.
- Unsalted butter – I don’t recommend substituting salted butter here since you will only be adding a small pinch of salt. Salted butter may make your filling too salty. Make sure the butter is really softened to the point of almost melted even.
- Sugar – I used powdered sugar here to get a smoother texture but you can substitute granulated sugar if that’s all you have. You will want to match the weight of the sugar and not the volume, in this case 75 grams, or roughly ⅓ cup + 1 tablespoon. Additional powdered sugar is used at the end to dust these macadamia coconut croissants, this adds to the presentation as well as sweetness.
- Egg – just one egg is used to bind the ingredients together and to add richness to the filling.
- Vanilla – use just a small amount of pure vanilla extract to enhance the flavor of the filling. Some readers used almond extract instead.
- Shedded coconut – I used unsweetened shredded coconut. I think you could opt for sweetened coconut flakes, but note that your croissants will be sweeter and you may want to skip the dusting of powdered sugar at the end.
How to make macadamia coconut croissant
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Make the macadamia filling
First, you’ll need to grind the macadamia nuts in a food processor as fine as possible without turning it into nut butter. You’ll see when the oil starts to release, stop the food processor. You may also be able to do this in a blender or chop very finely with a sharp knife. Then, mix the macadamias with flour and salt.
Next, you’ll make the macadamia cream either in the same food processor (without washing) or a stand mixer, or again by hand. Beat the very softened butter with the sugar until fluffy, add the macadamia nut mixture, followed by the egg beaten with vanilla. Refrigerate the filling for about 2 hours before assembling the croissants for baking.
Assemble your croissants
Slice the croissants in half. Use a small cookie scoop, about 1 tablespoon in size, to add three scoops of filling on the inside of the bottom half. Spread it out with a butter knife. Place the top half back on top of the filling and add one more scoop on the outside. Smear the cream all over the outer top.
Flip it over and press the top into a plate of shredded coconut. Then bake until golden and crispy. Serve with a generous dusting of powdered sugar!
Storage
These macadamia coconut croissants can be stored in an airtight container at room temperature for 2-3 days. You can also refrigerate them for up to a week and freeze for 3-6 months.
They are best served slightly warm though, so you’ll want to thaw them out if you kept them in the freezer and toast them up in your oven or toaster oven for a few minutes until warm through and crispy again.
FAQs
If you are making fresh croissant, it is possible to spread the cream on the dough and then roll it up into the crescent shape, proof, and then bake. However, I have not done this before and don’t know how this affect the proofing process. I think the filling would add weight to the dough, and may cause it to not rise as high as it could.
This recipe is for twice baked croissants and I’ve made it with success many times, so I suggest you stick with the original recipe for the best results. Like I mentioned, it is a great way to revive old croissants or make store bought ones taste better!!
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📖 Recipe card
Twice Baked Macadamia Coconut Croissants
Equipment
Ingredients
Croissant
- 6 croissants (homemade or storebought, day old)
Macadamia Cream
- 6 oz macadamia nut (170 g)
- 1 tablespoon all-purpose flour (8 g)
- A small pinch of kosher salt
- 3 oz unsalted butter (softened, 85 g)
- ¾ cup powdered sugar (75 g)
- 1 large egg
- ½ teaspoon pure vanilla extract (3 g)
Topping
- 1 cup unsweetened shredded coconut (80 g)
- Powdered sugar
Instructions
- In the bowl of a food processor, ground the macadamia nuts into meal as fine as possible without turning it into nut butter. Transfer to a small bowl, add flour and salt, and mix thoroughly, breaking up any lumps. If you don't have a food processor, you may be able to grind the macadamias with a blender or just chop them up really really fine with a sharp knife. You may not get a super smooth texture but it will work.e
- Warm the stand mixer mixing bowl under running hot water for ten seconds. Beat softened butter in the warm mixing bowl with the paddle attachment until the consistency is of mayonnaise. Add powdered sugar and combine on low speed, then increase speed and beat until fluffy. You can easily do this with a hand whisk and a mixing bowl as well.
- Add half the macadamia nut meal mixture to the butter, mix on low speed until completely combined. Add the rest and mix on low speed again until completely combined. Scrape the side and bottom of the bowl as necessary. If mixing by hand, you can use a spatula in this step.
- In a small bowl, add egg and vanilla extract, whisk to combine. Pour egg mixture into the mixing bowl and beat on low until completely combined and smooth. Refrigerate mixture for at least 2 hours.
- Preheat oven to 350°F.
- Add the unsweetened shredded coconut to a plate in an even layer.
- Slice the croissants in half, spread about 3 tablespoons of macadamia cream on the bottom halves, replace the top halves and spread about 1 tablespoon of macadamia cream on top.
- Flip the croissants over and dip the outer surface with the macadamia cream into the plate of shredded coconut. Press it lightly to flatten and to allow coconut flakes to adhere to the cream. Flip the croissant on its back and on to a parchment line baking sheet.
- Bake for 20 minutes. Remove from the oven and allow to cool on a wire rack.
- Serve with a generous dusting of powdered sugar.
Notes
- If you don’t have powdered sugar, you can substitute the same weight of granulated sugar, 75 grams, or about ⅓ cup + 1 tablespoon.
- You can also use sweetened coconut flake for the outside, this does make it sweeter so maybe skip the powdered sugar dusting or use less of it.
- It’s okay to make the macadamia cream with the food processor also so you don’t have to wash as many tools.
Nutrition
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These were so good. I used four big round croissants instead of 6 so there would be more filling. I also switched out the vanilla for almond extract. I didn’t have time to use the mixer or refrigerate, it probably would have enhanced the flavor even more, but still turned out amazing. Will definitely be making again
I’m so happy you like these, Zoe! Glad to see someone found these since they don’t get a lot of love hehe
This looks great. what adjustments should I make if I’m filling fresh croissant dough before I bake. Would I still add the cream and coconut on top?
Hi Lori, you wouldn’t fill fresh croissant dough. These are similar to almond croissants which are typically twice baked. You want to bake your croissants first, then fill them and bake them again. A little more work, but I think they’re worth it!
I can actually taste them!