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Coconut Macaroons

Updated: Apr 26, 2022

By Savini Gauri

Coconut Macaroons. Savini the bakeshop


If you’re a coconut lover, you’ll love these Coconut Macaroons. They are as coconutty as a dessert can be. And to make it even better, these coconut macaroons are made using 3 ingredients only. I mean, what's not to love here? Amazing coconutty taste? Check! Easy and minimal ingredients? Check! Mouth-melting cookies? Check! It's just that perfect. I could not have made it any better, even if I tried. And, in case you’re not a coconut lover, you just might get converted. These baked clouds of coconutty goodness may just become your turning point. I'm so excited for you!

Coconut Macaroons. Savini the bakeshop

These Coconut Macaroons are crispy on the outside, yet moist, mouth-melting and chewy on the inside. They are made using simple ingredients that you will have in your kitchen. And a bonus? They're naturally gluten-free and nut-free.

Success Tips to Ensure Amazing Results

  1. Make sure the bowl and whisk you use are squeaky clean. If they are even slightly dirty, the egg whites will not rise properly.

  2. Make sure there are no remains of egg yolks whatsoever. Just egg whites.

  3. I would recommend using an electric whisk. Doing it manually will take way longer and yet the results may vary.

  4. If your coconut shreds are too long (more than 1 cm), just pulse them in the food processor. This will help ensure a tighter cookie-like crumb.

  5. Use a medium cookie scoop to get even shaped and sized coconut macaroons.

  6. Do not let this macaroon mixture sit. Be quick while scooping it and get it in the oven immediately or else they start to loose volume.

Coconut Macaroons. Savini the bakeshop

So, let’s get started!

What ingredients do you need?

As always, all the ingredients used are simple, common and easy to pronounce:

Coconut Macaroons. Savini the bakeshop

How to make Coconut Macaroons?

Take a bowl. Make sure the bowl is absolutely clean or else the egg whites won't rise properly. Add the egg whites to the bowl and whisk until they turn fluffy and opaque. Once they reach that stage, add all the sugar at once. Continue to whisk until your meringue has soft peaks and starts to look shiny.

Coconut Macaroons. Savini the bakeshop

Then, add all the desiccated coconut into it and gently fold using a rubber spatula. Make sure you mix until there are no dry patches. **DO NOT over mix it.**

Coconut Macaroons. Savini the bakeshop

Now, line a flat baking tray with baking paper or a silicone baking mat. Quickly scoop out the macaroon mixture using a cookie or ice cream scoop. Place all the scoops about an inch apart. Preheat the oven to 150°C and place the baking tray in the middle rack of your oven. Bake at 150°C for 40-45 minutes until the outside dries out and starts to turn light golden brown in colour.

Coconut Macaroons. Savini the bakeshop

Then take them out of the oven and let them cool completely before serving.


Macaroons can be dressed up in so many different ways. While they’re absolutely beautiful on their own, I love dipping the bottoms in melted dark chocolate. Simply dip the bottoms of the coconut macaroons in melted chocolate and let it set. Some other options are:

  • Chocolate almond macaroons: Add 1/8 cup of almond slivers along with the desiccated coconut and drizzle some melted dark chocolate on top.

  • Sprinkle loaded macaroons: Simply fold 1/4 cup sprinkles in the coconut macaroon mixture.

  • White chocolate & berry macaroons: Add 1/3 cup of any dried berries of your choice into the mixture along with the coconut. Drizzle some melted white chocolate over the cooled macaroons.

And voila! You now have fancy looking Coconut Macaroons that are so easy and simple to make.

Happy Baking!

Coconut Macaroons. Savini the bakeshop




Coconut Macaroons. Savini the bakeshop

___________________________________________________________

Coconut Macaroons

If you’re a coconut lover, you’ll love these Coconut Macaroons. They are as coconutty as a dessert can be. And to make it even better, these coconut macaroons are made using 3 ingredients only. I mean, what's not to love here? Amazing coconutty taste? Check! Easy and minimal ingredients? Check! Mouth-melting cookies? Check! It's just that perfect. I could not have made it any better, even if I tried. And, in case you’re not a coconut lover, you just might get converted. These baked clouds of coconutty goodness may just become your turning point. I'm so excited for you!


Course Cookies

Prep Time 15 minutes

Bake/Cook Time 40-45 minutes

Total Time 1 hour

Servings 10-12 pieces (approx)


Ingredients

Instructions

  1. Take a bowl. Make sure the bowl is absolutely clean or else the egg whites won't rise properly. Add the egg whites to the bowl and whisk until they turn fluffy and opaque.

  2. Once they reach that stage, add all the sugar at once. Continue to whisk until your meringue has soft peaks and starts to look shiny.

  3. Then, add all the desiccated coconut into it and gently fold using a rubber spatula. Make sure you mix until there are no dry patches. **DO NOT over mix it.**

  4. Now, line a flat baking tray with baking paper or a silicone baking mat.

  5. Quickly scoop out the macaroon mixture using a cookie or ice cream scoop. Place all the scoops about an inch apart.

  6. Preheat the oven to 150°C and place the baking tray in the middle rack of your oven.

  7. Bake at 150°C for 40-45 minutes until the outside dries out and starts to turn light golden brown in colour.

  8. Macaroons can be dressed up in so many different ways. While they’re absolutely beautiful on their own, I love them when dipped in dark chocolate. Simply dip the bottoms of the coconut macaroons in melted chocolate and let it set.

  9. Storage instructions: Store in an air-tight container and keep for up to 4-5 days.

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