About This Recipe

Coconut macaroons are perhaps the most reliably successful bake in this collection for complete beginners. The ingredient list is minimal, the technique is simple, and the result is consistently excellent. They require no creaming, no chilling, no special equipment beyond a bowl and a baking tray, and they are done in under 30 minutes from start to finish.

The key to an exceptional coconut macaroon is the coconut itself. Desiccated coconut, which is dried and finely ground, produces a denser, drier macaroon. Shredded coconut, which is dried but left in longer strands, produces a chewier, more textured macaroon with a more intense coconut flavour and a more interesting internal structure. The best macaroons use shredded coconut, and lightly toasting it in a dry pan for 2 to 3 minutes before incorporating adds a nuttiness that elevates the finished cookie considerably.

The baking technique is worth paying attention to. Macaroons should be baked at moderate heat until the exterior is properly golden and slightly crisp before the interior has had time to dry out. Underbaked macaroons are pale and lack the caramelised coconut flavour. Overbaked macaroons are dry and tough throughout. The window between the two — exterior golden and crisp, interior moist and chewy — is the target, and it is reliably achieved at around 20 minutes at 170°C.

History & Origins

Coconut macaroons should not be confused with French macarons, which are entirely different. The macaroon descends from Italian maccherone, a paste of almonds, sugar, and egg whites that was brought to France in the 16th century. As desiccated coconut became widely available in the 19th century, it began replacing the almond paste in various national baking traditions, producing the coconut macaroon that is now standard in American, British, and Israeli baking traditions. The coconut macaroon became particularly significant in Jewish baking as a Passover treat, being naturally flour-free and therefore kosher for Passover.

Why It’s Easy To Make

4 ingredients. No equipment beyond a bowl. Naturally gluten-free. 30 minutes total. One of the most forgiving bakes in this collection.

Coconut Macaroons

Recipe by By butter u0026 berries

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

2160

kcal

Ingredients

• •t300g shredded or desiccated coconut

• •t200g sweetened condensed milk

• •t2 large egg whites

• •t1 tsp vanilla extract

• •tPinch of salt

• •tOptional: 100g dark chocolate for dipping

Directions

• Preheat oven to 170°C. Line trays with baking paper.
• Mix coconut, condensed milk, vanilla and salt together in a large bowl.
• Beat egg whites in a separate bowl until stiff peaks form.
• Fold beaten egg whites into the coconut mixture gently until just combined.
• Scoop into mounds using a tablespoon, shaping each into a small dome. They should hold their shape.
• Bake for 18 to 22 minutes until golden brown all over, including the tops.
• Cool completely on the tray.
• If dipping in chocolate: melt chocolate, dip cooled macaroon bases, place on baking paper to set.

Notes

• The egg whites must be beaten to stiff peaks before folding in — this gives the macaroons their height and helps them hold their dome shape.
  Shape the mounds firmly — loose, rough mounds will spread and become flat discs rather than domes.
  These must be fully golden all over, including the top. Pale macaroons are underbaked and will be soft and lack flavour.
  Allow to cool completely before removing from the tray — they are fragile when warm.

Make Ahead Tips

Mixture can be made and refrigerated for up to 24 hours before baking. Baked macaroons keep in an airtight container for 5 days. Chocolate-dipped macaroons keep for 4 days at room temperature or 1 week refrigerated.

Storage & Serving

Store in an airtight container at room temperature for up to 5 days. They stay chewy and moist for longer than most cookies due to the condensed milk. Freeze for up to 3 months. Chocolate-dipped macaroons should be stored in a cool place to prevent the chocolate from blooming. These are excellent for Passover, for gluten-free guests, and as gifts packaged in small boxes.

Variations & Substitutions

Fold 80g of mini chocolate chips into the mixture before baking. Dip the bases in dark chocolate and drizzle white chocolate over the tops. Add the zest of a lime and a tablespoon of toasted sesame seeds for a tropical version. Replace vanilla with almond extract for a flavour that bridges coconut and traditional almond macaroon traditions.

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