One of my favourite childhood sandwich spreads was kaya – a spread very similar in flavour to salted caramel, except coconut-y in flavour. I decided to make some kaya macarons because I had some coconut cream available.
I made these with the French method with the oven just a bit too hot – the tops browned a little. Other than that though everything turned out the way I wanted it to. I decorated the shells with some dessicated coconut.
You can get the kaya recipe here. For the kaya buttercream, recipe is below:
50g butter, softened
Cream butter and add kaya until incorporated. Pipe into macaron shells.