Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, cocoa powder, and ¼ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ¼ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out). Add the vanilla and orange food coloring and beat until just combined.
Add about ⅓ of the almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and stays on the surface when you hold up the spatula and move it in a figure 8 shape.
Transfer the macaron batter into a piping bag fitted with a ⅜-inch round tip.
Grease 2 rimmed baking sheets with nonstick spray, then place a piece of parchment paper over each, using the spray to help adhere the parchment to pans.
Pipe the macarons onto the parchment paper in 2-inch (5-cm) football shapes, spacing at least 1-inch (2-cm) apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles. Let the macarons sit at room temperature for 30–60 minutes, until dry to the touch.
Preheat the oven to 300°F (150°C).
Bake the macarons for 20 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper when lifted gently. Transfer the macarons to a wire rack to cool completely before filling.
Make the buttercream: In a large bowl, beat the butter with an electric hand mixer for 1 minute, until light and fluffy. Add the peanut butter and vanilla and beat to incorporate. Sift in the powdered sugar and beat until fully incorporated. Transfer to a piping bag fitted with a medium round tip.
Make the icing: Add the powdered sugar, meringue powder, vanilla, and milk to a medium bowl. Whisk until evenly combined and smooth. Transfer to a piping bag fitted with a small round tip.
Pipe the peanut butter buttercream down the middle of a macaron shell. Top with another macaron shell to create a sandwich. Repeat with remaining macaron shells and filling.
Use the icing to pipe stitches on top of each football macaron. Let dry.
Place the macarons in an airtight container for 24 hours to “bloom” before serving.
Make the coconut “grass”: In a small bowl, combine the water, yellow food coloring, and green food coloring. Mix to combine. Add the coconut and food coloring mixture to a plastic bag. Seal the bag and shake until the coconut is evenly colored.
To serve, spread the coconut grass on a serving platter. Arrange the football macarons on top.
Let's quarantine cook!
We've curated a bunch of recipes & tips to make cooking easier for you during this time!
If you wish to request that your personal information is not shared with third parties, please click on the below opt out button. Please note that after your opt out request is processed, we may still collect your information in order to operate our site.