Mary Berry Coconut Macaroons

I made these on a whim one grey Tuesday when I needed a sweet fix but couldn’t face a faffy bake. And wow—they were so much better than I expected. Coconutty, golden, and just the right balance of chewy and crisp. One bite in and I was back in my nan’s kitchen, sneaking them off the cooling rack while she “pretended not to see.”

But—and here’s the real talk—the first batch was a bit of a coconut crater. I got cocky and overwhipped the egg whites. They baked into stiff little domes that cracked like meringue. Not awful, but not right. The second time, I stopped at soft-but-sturdy peaks, folded gently, and that was the magic moment.

Why This One Works So Well

It’s the balance between light egg whites and dense coconut. Mary’s version uses both ground almonds and desiccated coconut, which gives the perfect chew without feeling heavy. The icing sugar melts into the mix rather than sitting grainy, and the almond extract gives you that nostalgic marzipan hum in the background. The halved almond on top? Pure vintage charm, but also adds a crunch that makes every bite feel complete.

INGREDIENTS + WHY THEY MATTER

• Egg Whites (3) – Whipped to just-stiff peaks. Overdo it and you’ll get dry, puffy macaroons.
• Icing Sugar (175g) – Dissolves easily, keeps things smooth. Granulated made them gritty—don’t go there.
• Ground Almonds (175g) – Adds richness and a bit of soft texture. Think of it as the base layer.
• Almond Extract (a few drops) – Adds depth. Just a hint—too much and you’re in Battenberg land.
• Desiccated Coconut (175g) – For structure and chew. I once tried shredded—it looked great but the texture went stringy.
• Whole Almonds (13, halved) – Toasty topping and a nod to tradition. Skippable, but they make the bake.

Making It Yours (Without Ruining It)

• Chocolate-Dipped? Absolutely. Once baked and cooled, dip the bottoms in dark chocolate. Let them set on parchment—gorgeous.
• No Almond Extract? Use a splash of vanilla, or skip it for a more coconut-forward flavour.
• Nut-Free Option: Swap ground almonds for extra coconut. The result is slightly more crumbly but still very snackable.
• Mini Macaroons: Use a melon baller instead of teaspoons. Bake for just 18–20 minutes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Macaroons spread flat	Egg whites too soft or underwhipped	Whip to stiff peaks, but stop before dry and foamy
Too crumbly	Overwhipped whites or rough folding	Be gentle when folding in dry ingredients
Burnt bottoms	Tray too dark or oven too hot	Use parchment on a light tray + check at 20 mins
Dry texture	Overbaked or overmixed	Watch oven time closely—tops should be golden, not brown

HOW TO MAKE MARY BERRY’S COCONUT MACAROONS

1. Prep Your Trays – Line two baking trays with baking parchment. Don’t skip it—these guys will stick.
2. Whip the Whites – Beat the egg whites to stiff peaks—but not dry. You want glossy and firm, not chalky.
3. Fold in the Good Stuff – Sift in icing sugar and fold gently. Then fold in ground almonds, almond extract, and coconut. Go slow—this isn’t a whisking moment.
4. Shape the Macaroons – Drop teaspoonfuls onto the tray with enough space in between. I use a small cookie scoop for consistency.
5. Top with Almonds – Press a halved almond lightly into the top of each one.
6. Bake – 150°C (130°C fan, Gas 2) for 25 minutes, or until golden on the edges and just set on top.
7. Cool Down – Transfer immediately to a wire rack, or the bottoms might go soft.

TIPS FROM MY KITCHEN

• If your egg whites are too cold, they won’t whip well. I bring mine to room temp first.
• I toast the desiccated coconut for 2 minutes in a dry pan before folding in—just to boost the flavour. Optional, but lovely.
• A damp finger helps shape the macaroons if they look a bit scruffy after scooping.
• I always bake one tray at a time, centre of the oven—more consistent colour and no burnt bottoms.

STORAGE + FREEZING

• Room Temp: Airtight tin for 2–3 days. Best eaten fresh.
• Fridge: Keeps fine for 3 days, but they soften a little.
• Freezer: Freeze in a single layer first, then bag them up. Thaw at room temp for 15 mins.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these with sweetened coconut?
A: You can—but reduce the icing sugar slightly or they’ll be too sweet. Texture may be slightly more moist.

Q: Can I freeze them before baking?
A: Not recommended—they don’t hold their shape well once thawed. Better to bake and then freeze.

Q: Do I need to use parchment paper?
A: Yes. Greasing the tray won’t work—these love to stick. Parchment or silicone baking mats only.

Q: Can I make them bigger?
A: Yes, but increase baking time by 5–8 minutes and lower the temp slightly to avoid burning the edges.

Q: Are these like French macarons?
A: Nope! These are rustic, chewy coconut clusters—not the crisp, filled almond meringue sandwiches. Totally different, equally delicious.

Try More Recipes:

• Mary Berry Coconut Meringue Slices
• Mary Berry Coconut and Jam Cake
• Mary Berry Coconut Ice