The best thing that ever happens to day old croissants is macadamia cream croissant filling, shredded coconut crusted top, and a dusting of snowy powder sugar. This Macadamia Coconut Croissant recipe is extremely easy yet tastes like it takes days!
If you’re like me and shop at Costco for two, you’ll end up with 10 too many croissants all the time. But I never mind left over because it gives me a reason test new recipes and come up with this amazing Macadamia Coconut Croissant. I based this recipe on my Almond Croissant recipe, but replaced almond with macadamia nut and cover it with shredded coconut for the most tropical vibe croissant filling you’ll ever find on the internet!
How to make tropical macadamia coconut croissant filling
For this delicious sweet croissant filling, you can use raw or roasted macadamia nut, but it must be unsalted. Ground the nut 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. Now let’s turn this into macadamia cream by adding it to butter and egg. The filling should rest in the refrigerate for about 2 hours before we assemble the croissants for baking.
I used 6 store bought croissants for this recipe. But if you’re feeling ambitious, go ahead and make your own homemade croissants. Use a small cookie scoop, about 1 tablespoon size, to portion the macadamia croissant filling. Three scoops for the inside and one scoop for the outside. Spread spread spread, make sure to get the cream smeared all over the outer top. Then dip that into shredded coconut and bake until golden brown.
As always, serve these Macadamia Coconut Croissants with a generous dusting of powder sugar. They are buttery, creamy, crunchy and just full of tropical flavors. If you’re a fan of sweet croissant fillings, you’ll love this. And if you’re on the fence, let’s see if we can convert you. One thing for sure, they are so easy to make, a delicious quick breakfast that the whole family can enjoy during the holidays!
More Croissant Recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Macadamia Coconut Croissant
- 6 homemade or store bought croissants - day old
- 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))
- 3/4 cup powder sugar ((75 g))
- 1 large egg
- 1/2 teaspoon pure vanilla extract ((3 g))
- 1 cup unsweetened shredded coconut ((80 g))
- Powder sugar
- In the bowl of a food processor, ground the macadamia nut 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.
- 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 powder sugar and combine on low speed, then increase speed and beat until fluffy.
- 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.
- 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 powder sugar.
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