These coconut macaroons are deliciously chewy on the inside and crisp on the outside. Topped with a crunchy almond half, they’re perfect for a sweet treat. With just a few ingredients, you can make 26 bite-sized delights that everyone will love!
Ingredients Needed:
- 3 egg whites
- 175 g (6 oz) icing sugar
- 175 g (6 oz) ground almonds
- A few drops of almond extract
- 175 g (6 oz) desiccated coconut
- About 13 whole almonds, blanched and halved
How To Make Coconut Macaroons:
- Prepare the Baking Trays: Line two baking trays with baking parchment.
- Whisk the Egg Whites: Whisk the egg whites until stiff but not dry. Sift in the icing sugar and fold it in gently. Then, fold in the ground almonds, almond extract, and desiccated coconut.
- Form the Macaroons: Drop teaspoonfuls of the coconut mixture onto the baking trays. Top each with a halved almond.
- Bake the Macaroons: Bake in a preheated oven at 150°C (130°C fan, Gas 2) for about 25 minutes, or until golden brown and crisp on the outside but soft in the middle.
- Cool and Serve: Leave the macaroons to cool on a wire rack. They’re best served on the day of making.
Recipe Tips:
- Whisk the egg whites properly: Make sure the egg whites are whisked to stiff peaks, but not too dry. If they’re overwhipped, the macaroons may be too crumbly.
- Gentle folding: When folding in the icing sugar and other ingredients, be gentle to avoid deflating the egg whites. This helps keep the macaroons light and airy.
- Spacing the macaroons: Ensure there’s enough space between each teaspoon of mixture on the baking tray so they don’t stick together as they bake.
- Watch the oven temperature: Keep an eye on the macaroons in the last few minutes of baking. Every oven is different, and you may need to adjust the cooking time slightly to avoid burning.
- Cool on a wire rack: Let the macaroons cool completely on a wire rack to keep them crisp. If you leave them on the tray, they can become soggy.
How To Store These Macaroons
Room Temperature: Keep in an airtight container for up to 2-3 days to maintain crispness.
In the Fridge: Store in an airtight container for up to 3 days.
In the Freezer: Freeze in a single layer, then transfer to a container or bag for up to 1 month. Thaw at room temperature for 15 minutes.
Try More Recipes:
Mary Berry Coconut Macaroons
Description
These coconut macaroons are a sweet, chewy treat with a crisp outside and a soft inside. Topped with crunchy almonds, they’re perfect for any occasion. Quick and easy to make with just a few simple ingredients!
Ingredients
Instructions
- Prepare the Baking Trays: Line two baking trays with baking parchment.
- Whisk the Egg Whites: Whisk the egg whites until stiff but not dry. Sift in the icing sugar and fold it in gently. Then, fold in the ground almonds, almond extract, and desiccated coconut.
- Form the Macaroons: Drop teaspoonfuls of the coconut mixture onto the baking trays. Top each with a halved almond.
- Bake the Macaroons: Bake in a preheated oven at 150°C (130°C fan, Gas 2) for about 25 minutes, or until golden brown and crisp on the outside but soft in the middle.
- Cool and Serve: Leave the macaroons to cool on a wire rack. They’re best served on the day of making.