Coconut Macaroons


I’ve always been intrigued by these tiny coconut bites. In fact you may be shocked to hear that until the day I made these, I had never actually tried one. As a coconut lover there really isn’t much not to like. They’re sweet, moist with a chewy inside and crunchy crisp exterior, then made all the more sweet when dunked in a generous amount of dark chocolate.

Not to be confused with macarons, which are a little trickier to master, these macaroons are almost embarrassingly easy to make. So as long as you have some shredded coconut stashed away and a few eggs that you don’t mind separating, then a batch of 40 can be yours in less than 40 minutes.

This recipe is for one of your most basic macaroons, but there are countless ways you can jazz things up, such as adding nuts, chocolate or dried fruit into the batter. I’m thinking pistachios and cranberries next.

How do you make your Macaroons?




Makes 40

Preparation Time: 30 minutes

Baking Time: 20-25 minutes

400g Desiccated Coconut

196ml Condensed Milk

2 Large Egg Whites

1tsp Vanilla

1/4 tsp salt

200g Dark Chocolate

Preheat the oven to 190C/374F and line 2 trays with baking parchment.

Pour desiccated coconut into a bowl and combine with the condensed milk.

In a separate bowl with a freestanding mixer, whisk the egg whites and salt until stiff peaks form.

Fold the egg whites to the coconut mixture until fully incorporated.

Using a teaspoon scoops rounds of the mixture onto the baking tray, spacing them 1-inch apart. Bake for 20-25 minutes or until they are brown on the edges. Leave to cool fully.

Melt the chocolate in the microwave or over a pan of simmering water then dip in the macaroons. Drizzle any remaining chocolate across the top then place the tray in the fridge to cool fully.

These are perfect teatime treats at anytime of the day!