Coconut Macaroons
These are proper American-style coconut macaroons — not flat and dry, but tall, chewy mounds with toasted tips. There’s no flour at all: egg whites whisked with sugar to a light foam hold everything together. The chocolate-dipped base is our favourite part, as its bitterness balances the sweet coconut.
- Prep
- 20 min
- Cook
- 22 min
- Rest
- 55 min
- Total
- 1 h 37 min
- Servings
- 24
- Level
- Easy
- Per serving
- 95 kcal
Ingredients
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What to use instead
If you only have sweetened shredded coconut, cut the sugar to 60 g.
Makes: 24 macaroons
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
165 °C · top and bottom heat, no fan
With a fan: 145 °C
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Step 1: Heat the oven
Heat the oven to 165 °C (330 °F) and line a baking tray with baking paper.
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Step 2: Whisk the whites
Using a mixer or whisk, beat the egg whites with the sugar, salt and vanilla for 1–2 minutes, until white and foamy. You don’t need stiff peaks — the whites are only there to bind the coconut.
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Step 3: Add the coconut
Tip in the coconut and mix well with a spatula. Leave for 15 minutes so the coconut absorbs the moisture and the mixture is easier to shape.
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Step 4: Shape the macaroons
With hands dipped in cold water, or a small ice-cream scoop, form 24 compact mounds of about 17 g and set them 2 cm apart on the tray. Press each one with your fingers so it holds together.
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Step 5: Bake
Bake for 18–22 minutes, until the coconut tips and the bases are golden brown. The middles stay moist and chewy — exactly as they should.
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Step 6: Cool
Let the macaroons cool completely on the tray, about 20 minutes: while hot they’re fragile and break easily.
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Step 7: Dip in chocolate
Melt the chocolate over a pan of simmering water. Dip the base of each macaroon, set on clean baking paper and leave for 20 minutes for the chocolate to set.
Tips & variations
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Tip
Save the leftover yolks for custard, ice cream or shortcrust — cover and refrigerate them for up to 2 days.
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Swap
If you only have sweetened shredded coconut, cut the sugar to 60 g.
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Variation
Add the zest of a lime to the mixture, or instead of dipping, drizzle the macaroons with thin lines of chocolate.
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Storage
Keep in an airtight tin at room temperature for up to 5 days; in hot weather, store in the fridge so the chocolate doesn’t melt.
Nutrition
| 1 serving | Whole dish 24 servings | |
|---|---|---|
| Energy | 95 kcal | 2,280 kcal |
| Protein | 1 g | 31 g |
| Fat | 7 g | 163 g |
| Carbohydrates | 8 g | 192 g |
Approximate values calculated from standard ingredient data.
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