Twice Baked Macadamia Coconut Croissants
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 super easy recipe will revive stale croissants and give them an even more delicious second life.
Servings: 6 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
Serving: 145g | Calories: 722kcal
