Coconut Macaroons

How to Make Coconut Macaroons

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1. Heat the oven to 170°C / 340°F (150°C / 300°F fan) and line a baking tray with baking paper.

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2. In a large bowl, whisk the egg whites with a fork or hand whisk for about 1 minute until frothy but not stiff.

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3. Stir in the sugar, vanilla and salt, then the coconut, and mix until the mixture is evenly moist and holds together when pressed.

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4. With damp hands, shape the mixture into 12 rounded mounds, about 2 tablespoons each, and set them on the tray about 3 cm apart.

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5. Bake for 15 minutes, until the tops and edges are golden brown and the macaroons feel firm. Cool on the tray for 10 minutes, then move them to a wire rack.

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6. If using the chocolate, melt it in a heatproof bowl over a pan of barely simmering water. Dip the base of each cooled macaroon in the chocolate, scrape off the excess and place on baking paper.

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7. Leave the chocolate to set for 20 minutes before serving.

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Tips for Making Coconut Macaroons

• Wet your hands before shaping. The mixture is sticky, and damp hands stop it clinging and give tidy, well-packed mounds.
• Press the mounds firmly together as you shape them. Loosely packed macaroons crumble when you lift them.
• Check the chocolate label if you need them to be dairy free. Many dark chocolates are, but some contain milk fat.

What to Serve with Coconut Macaroons

• A cup of tea
• Fresh raspberries
• Vanilla ice cream

Storing & Reheating Coconut Macaroons

Keep in an airtight container for up to 5 days. They can be frozen for up to 3 months, and are good straight from the freezer.

Coconut Macaroons FAQ: Common Questions

Coconut Macaroons Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.