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
50g kaya
Cream butter and add kaya until incorporated. Pipe into macaron shells.
100 Days Of Evelyn 
They are so pretty š
Thank you š
Kaya is an interesting and creative twist on traditional macaroon flavors š I’ve always had it with toast but I bet it tastes great in a macaroon too.
Yes – because it’s buttered it tastes like kaya toast, except with a macaron shell instead of bread. š