Soft and golden, coconut macaroons are a classic treat made with just three ingredients.
Macaroons take their name from the Italian “maccarone”, which means dough. Not to be confused with macarons, which are made from marzipan, macarons are small, steep mounds made from desiccated (or grated) coconut beaten into a frothy batter with egg whites and sugar. Crispy on the outside, soft and chewy on the inside, these sweet little treats are really easy to make and keep in a cake pan for up to a week. Even more enjoyable when their bottoms are dipped in melted chocolate and put in the fridge to take – like a homemade Bounty bar.
- 2 egg whites
- 100g caster sugar
- 150g grated coconut
- Preheat the oven to 180°C/350°F/Mark 4
- Mix the egg whites, caster sugar and grated coconut with a fork to make a soft dough.
- Shape into 8 small mounds on a parchment-lined baking sheet and bake for 12 minutes, until very lightly browned. These cakes will keep for 1 week in a cake tin.
Tip for making coconut macaroons
Why not add a little grated lime zest to the mixture, or garnish the macaroons with a small piece of candied cherry before baking.
Why are my coconut macaroons falling apart?
We’ve tried and tested this recipe, so you should find the macaroons have a nice sticky consistency, with just the right amount of moisture to hold them together. However, the ingredients vary, which may affect the results. If you find your macaroons are crumbly, there are several things you can try. Once you’ve mixed the ingredients together, cover the bowl with a kitchen towel and let sit for 20 minutes, before shaping them into macaroons. This gives the ingredients time to bind. Alternatively, you can try using shredded coconut instead of desiccated. It’s not as widely available – you may have to get it from health food stores, but it retains more moisture than the desiccated variety.
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